Ingredients

• 1 (15 ounce) can salmon, drained, bones & skin removed
• 4 ounces saltine crackers (one tube)
• 2 -3 eggs, depending on size
• 1 small onions, finely diced or 1 small onion, pureed
• 1 teaspoon poultry seasoning
• fresh black pepper, to taste (don't add salt unless your crackers are unsalted)
• 2 tablespoons butter (for frying)
• 2 tablespoons vegetable oil (for frying)
• 1 (10 ounce) bag frozen peas, thawed, drained, but not cooked
• 3 tablespoons butter
• 1 1/2 cups milk or 1 1/2 cups half-and-half
• 3 tablespoons flour
• salt and pepper

Instructions

1. In a medium mixing bowl combine all salmon patty ingredients.

2. Using your hands, mix well and shape into 8 patties.

3. In a large fry pan, melt butter and oil over medium heat until hot.

4. Add patties and saute 2 minutes per side, or until crisp and well browned.

5. Hold in a warm oven while preparing creamed peas.

6. In a medium sauce pan over medium heat, melt butter.

7. Add flour and cook, stirring constantly, for one minute.

8. Gradually add milk or half& half while whisking to prevent lumps.

9. Cook until the sauce bubbles and thickens.

10. Add the thawed, drained peas and stir until peas are hot.

11. Serve two patties per serving, topped with the creamed peas.