Large can salmon
Salt & Pepper
Flour or cornmeal as needed for correct consistency.
Drain off juice and reserve… remove bones, with fork mash the salmon, add egg, salt, pepper, flour and/or cornmeal. To make a larger number of patties, I add some of the juice and more flour/cornmeal. Take out a portion and shape into patty, add to hot oil.
Cook on medium heat until nice and brown.
Peel and cut potatoes into small wedges. Bring to a boil in a big pot of water. Let them boil on medium heat until they get tender. Drain the water and put the potatoes back into the pot. Get a masher and mash the potatoes until they have little to no lumps left, add some milk and butter, salt and pepper to taste. Daddy always liked to add some finely diced onions into there sometimes.
Pop open a can of LeSeurs Tiny English Peas and bring to a boil in a pot. Add salt & pepper and cook for about 15-20 minutes on medium. Make a hole in the mashed potatoes and pour the peas in the top.
(notes from Laurie: I recommend more finely dicing the onions than I did.)
Grandma’s original recipe: