16 oz. can salmon, drained and flaked (reserve 1/4 c. liquid)
1 c. mashed potato flakes
1/4 c. finely chopped onion
2 tbsp. lemon juice
1/4 tsp. pepper
2 eggs, slightly beaten

Heat oven to 350 degrees. Grease 8 muffin cups. Combine all ingredients; mix well. Press firmly into muffin cups. Bake 350 degrees, 30-35 minutes.

CREAMED PEAS:

2 tbsp. butter
2 tbsp. flour
1/2 tsp. dill weed
1/4 tsp. salt
Dash pepper
3/4 c. milk
17 oz. can sweet peas, drained

In medium saucepan, melt butter. Stir in flour, dill weed, salt and pepper. Cook until smooth and bubbly. Gradually add milk and reserved salmon liquid. Cook until mixture boils and thickens, stirring constantly. Stir in peas and heat. Serve over salmon cakes. 4 servings.