1 can (15 1/2 oz.) salmon
1 c. fine dry bread crumbs
1/2 c. chopped green onions
2 beaten eggs
1 tbsp. lemon juice
2 tbsp. cooking oil

Drain and flake salmon, reserving liquid. Combine salmon with bread crumbs and green onions. Stir in beaten eggs, lemon juice and reserved salmon liquid. Form into 6 patties. Fry patties over medium heat until lightly browned on both sides. Serve hot with sauce.

DILLED CREAM PEA SAUCE:

1 pkg. (10 oz.) frozen peas
2 tbsp. butter
2 tbsp. flour
1/2 tsp. salt
1/4 tsp. dill weed or to taste
1 1/2 c. milk

Cook peas according to package directions and drain. In another saucepan melt butter and blend in flour, salt and dill weed. Gradually stir milk into saucepan. Cook over low heat; stir until thickened. Add peas to sauce; heat thoroughly.