1 lg. can salmon
1 med. onion, chopped
2 dashes Louisiana hot sauce
1 lg. egg
1/2 c. plain flour
1/2 c. crushed saltines
Pepper - if you like
Add a little lemon juice if desired

Mix all together thoroughly. Drop a heaping tablespoon in a fry pan of hot vegetable shortening (1/4 inch deep). Flatten with spoon. Turn once to brown both sides. Drain on paper towels.