1 (7 1/2 oz.) can salmon
1/3 c. saltine cracker crumbs
1 egg, slightly beaten
2 tbsp. chopped onion
2 tbsp. milk
1 tbsp. lemon juice
2 tbsp. butter

Drain salmon and flake the meat. Combine all ingredients, except butter, blending well. Shape into 4 flat patties. Melt butter in small skillet; saute patties on both sides until golden brown and heated through. Add more butter to skillet, if necessary. Serve topped with white sauce and peas.

WHITE SAUCE:

2 tbsp. butter
1 1/2 tbsp. flour
1/2 tsp. salt
1 c. milk
Spices you can add to suit your taste:
1/4 tsp. onion powder
1 tsp. chicken bouillon
Dash or 2 hot pepper sauce

Melt butter in saucepan; blend in flour and salt. Add milk; stir and cook until thick and bubbly. Good with frozen peas, cooked and drained or canned peas, drained. Also over new potatoes, salmon patties.