Salmon Patties With Creamed Peas

Method

• Drain salmon and place the juice in a mixing bowl
• Remove bones and dark skin from salmon and set aside
• Add egg whites onions salt and paper to salmon juice and mix together with fork
• Crush the crackers with your hands
• Do not use crackers crumbs
• Add to the egg white mixture along with the salmon
• Mix well with a fork to blend
• (The cracker pieces and small chunks of salmon should still be visible.) Shape into patties on a small cookie sheet that has greased with margarine
• Bake at 450 degrees for 35 to 40 minutes until firm and lightly browned
• Stir broth and cornstarch together until smooth
• Cook and stir over moderate heat in a small saucepan until thickened and smooth
• Continue to cook and stir for another minute
• Add margarine and peas to sauce and mix lightly
• Reheat to serving temerature
• Serve 1 patty with 1/6 of the sauce( about 1/3 c.) per serving