1 can (15 to 16) pink salmon
1 egg
1/3 c. minced onion
1/2 c.flour
1 1/2 tsp. baking powder
1 1/2 c. Crisco

Drain salmon, set aside 2 tablespoon of the juice. In a medium mixing bowl, mix salmon, egg and onion until sticky. Stir into salmon mixture. Form into small patties and fry until golden brown (about 5 minutes) in hot Crisco. Serve with tartar sauce or Caesar salad dressing.