1 (15 1/2 oz.) can salmon
1 c. fine dry bread crumbs
1/4 c. chopped parsley
1/2 c. chopped green onions
2 eggs, beaten
2 tbsp. lemon juice
1 tsp. prepared mustard
2 tbsp. salad oil

Drain and flake salmon. Reserve 1/2 cup liquid. Combine salmon with bread crumbs, green onions, and parsley. Add eggs, lemon juice, mustard, and reserve salmon liquid. Shape into patties. Fry salmon patties in oil over medium heat until lightly browned on both sides. Serve hot with Tarragon Creamed Peas. Makes 6 servings.

Tarragon Creamed Peas
1 (10 oz.) pkg. frozen peas
2 tbsp. butter
2 tbsp. flour
1 tsp. salt
1/4 tsp. dried tarragon
Dash of white pepper
1 1/2 c. milk

Cook peas according to package directions. In another saucepan, melt butter. Blend in flour, salt, tarragon, and pepper. Gradually add milk. Cook and stir over low heat until thickened. Add cooked peas, heat thoroughly. Serve hot over Jiffy Salmon Patties.