Salmon Patties with Creamed Pea Sauce
Weight Watchers Points: 5 per serving
For the patties:
1 can (14.5 ounces) salmon, drained with liquid reserved
1 c. mashed potato flakes
1/2 c. egg substitute
1 onion, diced
2 Tbsp. lemon juice
For the sauce:
2 Tbsp. margerine
2 Tbsp. flour
1/4 c. reserved salmon liquid
3/4 c. skim milk
1 small can (8.5 ounces) peas
1/2 tsp. dried dill
To make the patties, preheat the oven to 350 degrees. Line eight muffin cups with cupcake liners. Combine all patty ingredients in a bowl and mix well. Press into muffin liners and bake for 30 to 35 minutes, or until browned.
For the sauce, melt margarine over medium heat in a small saucepan. Whisk in flour, being careful of lumps. Slowly add milk and salmon liquid. Bring to a boil and cook until thickened, about 5 minutes. Stir in peas and dill.
Serve pea sauce over salmon patties.
NOTES: This is one of my childhood staple recipes. It's been lightened up a bit by using skim milk, margarine and egg substitute. Depression-era food that's not at all depressing. One of my favorites and easy to make with pantry staples.