Salmon Cakes With Creamed Peas

[Roxy]

Salmon Cakes With Creamed Peas:

Makes 2 servings

 

Ingredients:

 

1-15-1/2-oz. can red salmon drained, deboned, and flaked

3/4 cup crackers crumbs, saltine

1 egg slightly beaten

2 tablespoons onions chopped

3 tablespoons milk

1 tablespoon lemon juice fresh

2 tablespoons butter or margarine

 

* Part two.

 

2 tablespoons butter or margarine

1 1/2 tablespoons flour

1/2 teaspoon salt

Freshly ground pepper to taste

1 cup milk

1 -10- 1/2-oz. pkg. frozen peas cooked and drained or 1-8-1/2 oz. can peas, drained

 

Directions:

 

Combine ingredients except butter or margarine, blending well. Shape into 4 flat patties. Melt butter or margarine in small skillet; sauté patties on both sides until golden brown and heated through. Add more butter or margarine to skillet, if necessary. Prepare creamed peas.

 

Creamed Peas:

 

*Melt butter or margarine in saucepan; blend in flour, salt, and pepper; stir for 3 minutes. Add milk; stir and cook until thick and bubbly. Add peas to hot mixture; heat through. Serve atop salmon cakes.