1 (15-16 oz.) can pink salmon
1 egg
1/3 c. minced onion
1/2 c. flour
1 1/2 tsp. baking soda
1 1/2 c. Crisco oil

Drain salmon, set aside 2 teaspoons of juice. In medium bowl, mix salmon, egg and onion until sticky. Stir in flour, add baking soda to salmon juice. Stir into salmon mixture. Form or use 1 tablespoon to dip as patties and fry until golden brown, about 5 minutes on each side in hot Crisco.

Serve with tartar sauce or Caesar's salad dressing or French style dressing or according to taste.