16 oz. can salmon, drained & flaked, reserving 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

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

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

In medium saucepan, melt butter. Stir in flour, dillweed, 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 until hot. Serve over salmon cakes. 4 servings.