Williams Supper Club Salmon Patties with Cheddar Cheese and Green Pea Sauce

1/4 cup finely chopped green bell pepper
1/4 cup finely chopped onion
1/4 cup finely chopped celery
1/2 cup (1 stick) butter plus 1 tablespoon (divided)
2 cans (143/4 ounces each) pink salmon, very well drained, bones and skin removed
1/4 teaspoon salt
1/4 teaspoon white pepper
3 eggs
3/4 to 1 1/2 cups extra-fine packaged dry bread crumbs (unseasoned)
2 cups packaged coarse bread crumbs (unseasoned)
Cheddar cheese and green pea sauce (see recipe)

Saute peppers, onions and celery in 1 tablespoon butter until onions are translucent, about 4 minutes.

Place salmon and vegetable mixture in bowl with salt, pepper and eggs. Mix on low speed of electric mixer about 30 seconds. Add about 3/4 cup of the extra-fine bread crumbs; mix until well blended. Add additional bread crumbs if mixture is too soft to form a patty. Mix 30 seconds or until well blended. Mixture should be moist.

Divide into 10 to 12 equal portions and form into patties. Coat patties with the coarse bread crumbs.

Melt remaining 1/2 cup butter in large skillet over low heat. Increase heat to medium high. Add patties; cook on both sides until browned and heated through. Top with cheddar cheese and green pea sauce. Makes 5 to 6 servings.

Cheddar cheese and green pea sauce:

3 tablespoons butter
1/4 cup flour
2 cups milk
1/4 teaspoon white pepper
1/2 teaspoon salt
8 ounces sharp cheddar cheese spread
2 cups frozen peas

Melt butter. Add flour; cook about 1 minute over medium heat, stirring constantly. Set aside.

Combine milk, pepper and salt in saucepan; cook over medium heat to scalding point. Add reserved flour/butter mixture. Cook 2 to 3 minutes or until mixture thickens. Add cheese; blend in. Cook additional 2 minutes. Do not boil or sauce may break down. Add peas and blend in. Serve over salmon patties.

Williams Supper Club and Banquet Hall, Muskego, Wisconsin