1 (15 to 16 oz.) can pink salmon
1 egg
1/3 c. minced onion
1/2 c. flour
1 1/2 c. shortening

Drain salmon; set aside 2 tablespoons of the juice. Mix salmon, egg, and onion until sticky. Stir in flour. Add baking powder to salmon juice. Stir in salmon. Form small patties and fry until golden.