1 (15 1/2 oz.) can salmon, flaked
3/4 c. saltine cracker crumbs
1 egg, slightly beaten
2 tbsp. chopped onion
3 tbsp. milk
1 tbsp. fresh lemon juice
2 tbsp. butter
Fresh dill or basil

PEAS:

2 tbsp. butter
1 1/2 tbsp. flour
1/2 tsp. salt
Pepper
1 c. milk
1 (10 oz.) pkg. frozen peas, drained (fresh peas may be used - cooked)

Combine all ingredients, except butter and butter. Blend well. Shape into cakes (flat); melt butter and butter. In small skillet, saute on both sides until golden brown. Add more butter, if needed.

Peas: Melt butter in saucepan. Blend flour, salt, and pepper; stir 3 minutes. Add milk; cook until thick and bubbly. Add peas to hot mixture. Serve atop salmon cakes. Garnish with paprika and dill. Serve hot.