dry mashed potatoes flakes
1 can salmon (15-ounce), drained and flaked
1/4 cup reserved salmon liquid
1/4 cup onion, finely chopped
2 tablespoons lemon juice
1/4 teaspoon black pepper
1/2 cup egg beaters
1 tablespoon fat-free margarine
1 tablespoon all-purpose flour
1/2 teaspoon dill weed
1/4 teaspoon salt
3/4 cup non-fat skim milk
1 can sweet peas (15 1/2-ounce), drained
Preheat oven to 350 degrees. Spray 8 muffin cups with non-stick cooking spray.
Salmon cakes: Combine salmon, potato flakes, onion, lemon juice, pepper and
eggs; mix well. Press firmly into muffin cups. Bake 30 to 35 minutes.
Creamed Peas: In a medium saucepan, melt margarine. Stir in flour dill, salt
and pepper to taste. 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.