1/2 tall can (or 1 sm. can) pink salmon
1 beaten egg
1/2 tsp. dry onions (optional)
2-3 dashes Tabasco sauce (optional)
1 tsp. Worcestershire sauce
Flour & corn meal (approximately equal amounts)

Enough to make mixture thick enough to hold together (about 4 heaping tablespoons).

Mix all ingredients, flour and meal last. Drop by heaping tablespoons into skillet with 1/2 inch of hot oil. Cook until crisp and drain well. I eat the other half with lots of lemon juice.