Ingredients
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1 (15 ounce) can salmon, drained, bones & skin removed
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4 ounces saltine crackers (one tube)
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1 small onions, finely diced or 1 small onion, pureed
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1 teaspoon poultry seasoning
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fresh black pepper, to taste (don't add salt unless your crackers are unsalted)
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2 tablespoons butter (for frying)
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2 tablespoons vegetable oil (for frying)
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1 (10 ounce) bag frozen peas, thawed, drained, but not cooked
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3 tablespoons butter
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1 1/2 cups milk or 1 1/2 cups half-and-half
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2 -3 eggs, depending on size
Instructions
- In a medium mixing bowl combine all salmon patty ingredients.
- Using your hands, mix well and shape into 8 patties.
- In a large fry pan, melt butter and oil over medium heat until hot.
- Add patties and saute 2 minutes per side, or until crisp and well browned.
- Hold in a warm oven while preparing creamed peas.
- In a medium sauce pan over medium heat, melt butter.
- Add flour and cook, stirring constantly, for one minute.
- Gradually add milk or half& half while whisking to prevent lumps.
- Cook until the sauce bubbles and thickens.
- Add the thawed, drained peas and stir until peas are hot.
- Serve two patties per serving, topped with the creamed peas.