15 oz. can salmon, well-drained
1 egg
Salt to taste
1 c. flour
1 egg mixed with 1/2 c. milk
1 c. cracker meal

SAUCE:

2 c. milk
1 tbsp. chicken base or bouillon or to taste
4 tbsp. butter, melted
4 tbsp. flour
8 oz. frozen peas
Oil to deep fry patties
Wedges of lemon to garnish

Grind the salmon fine. Mix with egg and add salt. Shape into 4 patties. Coat patties with flour. Then dip in egg and milk mixture. Carefully cover with cracker meal. Patties tend to break apart. Set patties aside. They can be refrigerated or frozen at this point.

Deep-fry patties in oil that has been heated to 350 degrees until golden brown or pan-fry as desired. Cover with sauce and garnish with lemon wedges.

To make sauce, heat milk to almost boiling. Add base or bouillon to taste. Prepare roux by combining butter and flour. Mix until smooth. Thicken milk with roux mixture. Add peas, heat well. Makes enough for 2 servings.