Salmon Croquettes with Creamed Peas

• 3 tablespoons butter
• 2 tablespoons finely chopped onion
• 1/3 cup all-purpose flour
• 1/2 cup milk
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon salt
• Dash of pepper
• 1 14-ounce can pink salmon, drained (see Note)
• 1 cup fine dry bread crumbs
• 2 large eggs, beaten
• 2 pounds fresh green peas, shelled
• 3 tablespoons salted butter
• 2 tablespoons all-purpose flour
• 2 cups milk 1 teaspoon salt
• 1/4 teaspoon pepper
• 3 cups peanut oil, for frying

1. Melt the butter in a medium skillet over medium-high heat.
2. Add the onion and saute until softened, about 3 minutes.
3. Use a wire whisk to stir in the flour.
4. Cook for 1 minute, and then stir in the milk.
5. Cook until the mixture is very thick, stirring constantly for 1 minute.
6. Remove from the heat and add the lemon juice, salt, and pepper.
7. Allow the white sauce to cool slightly, and then stir in the salmon.
8. Shape the mixture into small balls or cones about 1 1/2 inches in diameter.
9. Place the bread crumbs in a shallow dish.
10. Mix the beaten eggs with 1/4 cup water.
11. Double-coat the croquettes by rolling them first in the crumbs, then in the egg mixture, and then in the crumbs again.
12. Place each coated croquette on a baking sheet.
13. Cover the croquettes and set them aside.
14. To make the creamed peas: Bring 1 cup lightly salted water to a boil.
15. Add the peas and cook for 6 to 7 minutes, or until tender.
16. Drain and set aside.
17. Melt the butter in a medium saucepan over medium heat.
18. Stir in the flour and cook until smooth and lightly browned, about 1 minute.
19. Slowly whisk in the milk and continue cooking on medium heat, stirring often.
20. Add the salt and pepper.
21. Cook until the mixture is smooth and thick, about 6 minutes.
22. Stir in the cooked peas and keep warm while you fry the croquettes.
23. Heat the oil to 375F in a deep, heavy pot.
24. Preheat the oven to 150F.
25. Add about 12 croquettes at a time to the hot oil and cook until they are golden brown.
26. Drain the croquettes on paper towels and keep them warm in the oven as you fry the remaining croquettes.
27. Make sure the oil returns to 375F before adding and cooking more croquettes, or they will be heavy and greasy.
28. Forget the creamed peas where Trishas dad was concerned.
29. Pass the creamed potatoes!
30. If you like, substitute 3/4 pound shrimp, cooked, shelled, and chopped, or 14 ounces tuna for the salmon in this recipe.

butter, onion, flour, milk, lemon juice, salt, pepper, pink salmon, bread crumbs, eggs, green peas, butter, flour, milk, pepper, peanut oil

Taken from www.epicurious.com/recipes/food/views/salmon-croquettes-with-creamed-peas-388975 (may not work)