INGREDIENTS
- 1 can (15 to 16 oz.) pink salmon
- 1 egg
- 1/3 c. minced onion
- 1/2 c. flour
- 1 1/2 tsp. baking powder
- 1 1/2 c. Crisco
DIRECTIONS
- Drain salmon and set aside 2 tbsp. of the juice in medium mixing
- bowl. Mix salmon, egg and onion until sticky. Stir in flour. Add
- baking powder to salmon juice. Stir into salmon mixture. Form
- into small balls and fry until golden brown (about 5 minutes) in
- hot Crisco. Serve with tartar sauce.
