Salmon Cakes with Creamed Pea Sauce serves 4 From Strong Bones cookbook
1 (14.5 oz) can pink salmon, drained and flakes 14 small f/f saltine crackers, made into fine crumbs 3 recipes JO's Evaporated Skim Milk (divided ---- recipe below 1 tsp. dried onion flakes 2 tsp. dried parsley flakes 3 tabl. all purpose flour 1 cup frozen peas, thawed 1/4 tsp. lemon pepper
In a large bowl, combine salmon, cracker crumbs, 1/4 cup Jo's evap. skim milk, onion flakes, and parsley flakes. Mix well to combine. Using a 1/3 cup measure as a guide, form mixture into 4 cakes. Place cakes in a large skillet sprayed with butter flavored cooking spray. Brown cakes for about 5 min. on each side. Meanwhile, in a covered jar, combine remaining 1 1/4 cups Jo's evap. skim milk and flour. Shake well to blend. Pour mixture into a medium saucepan sprayed with butter flavored cooking spray. Add peas and lemon pepper. Mix well to combine. Cook over medium heat for 5 min. or until mixture thickens, stirring often. When serving, spoon about 1/3 cups pea sauce over each salmon cake.
HINT: Thaw peas by placing in a colander and rinsing under hot water for one min.
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