1 lb canned salmon
2 medium-sized potatoes, mashed
1/4 tsp salt
1/4 tsp pepper
1 tsp onion juice
fine dry crumbs
chopped egg sauce
1 - Remove the skin and bones from the salmon and combine with the potatoes, seasonings and egg yolk.
2 - Shape into flat cakes, roll in crumbs, then in the egg white, slightly beaten with 1/4 cp of water
then in crumbs again.
3 - Fry in deep fat hot enough to brown a cube of bread in 55 seconds.
4 - Drain on crumpled paper napkins or towels; and serve with chopped egg sauce.