15 1/2 oz. can salmon, undrained
1/3 c. finely chopped onion
1 egg
1/2 c. all purpose flour
1 1/2 tsp. baking powder
1 1/2 c. vegetable oil
3 tbsp. butter
1/4 c. all purpose flour
1 1/2 c. milk
1/4 tsp. salt
1/8 tsp. pepper
8 oz. can English peas, drained

Drain salmon, reserving 2 tablespoons liquid. Set reserved salmon liquid aside. Flake salmon; add onion and egg. Stir in 1/2 cup flour. Add baking powder to reserved salmon liquid, stirring well. Add to salmon mixture, mixing well. Shape salmon mixture into 4 patties, and fry in hot oil (375 degrees) in a skillet until golden brown (about 5 minutes). Drain. Melt butter in a heavy saucepan over low heat; add 1/4 cup flour, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in salt, pepper, and peas. Serve over patties. Yield: 4 servings.