1 can (14 3/4 oz.) Alaska Pink Salmon, drained
1/2 cup flour
1 egg, beaten
1 onion, chopped fine (about 1 cup)
2 tablespoons salmon juice
1 1/2 teaspoons baking powder
Salt & Black Pepper to taste
3 or 4 drops of Tabasco sauce (optional)

Put baking powder in juice and set aside. Combine other ingredients and add the liquid.  Form salmon into the shape of the full moon flattened out and fry in hot Crisco or oil of your choice.  We use Canola or Extra Virgin Olive Oil most of the time trying to keep a "handle" on cholesterol.   A 10 inch diameter skillet required 1 1/2 cups oil for frying.  I have noticed the Canola oil tends to allow food to stick to the skillet much easier than the Crisco brand of vegetable oil.

Note:  Any leftovers makes a great sandwich with a little "Dukes" brand mayonnaise and if you don't mind sleeping by yourself, add a hefty slice of sweet onion.   I usually fry these patties outside on our gas grill to keep the house a lot fresher smelling. 

Mickey Porter's comments. 02-13-99

Recipe from Joyce Ann Porter; Recipe named by Mickey Porter.

Above salmon served with garlic mashed potatoes and pinto beans.  A ton of starch on the sides but delicious!

A few sequence pixs taken.  Click on thumbnails for a larger view:

I plan to have the outside stainless steel grill in better shape before the next photo taken while using the side burner.....the grill was uncovered during the winter months and looking pretty bad but a few hours of scrubbing will bring the ole boy back to factory specifications.  Grin if you must!