Yes, you could serve the patties as is and they’d taste absolutely great. But Mary Clare insists that the best way to serve them is laced with her special Creamed Green Peas Sauce. Eat them as an entrée with the sauce alongside some cold sliced tomatoes, or on a toasty bun with mayo, cream sauce, lettuce and tomatoes.
½ stick unsalted butter
1 small minced onion
2 tablespoons all purpose flour
1 cup reserved green pea juice
1 cup heavy cream, room temperature
1 can early young tiny peas, drained but liquid reserved
1 cup shredded American cheese
In a 3-quart saucepan, melt the butter and sauté the minced onion. Then whisk in the flour, whisk in the green pea juice, and begin adding—a little at a time—the heavy cream. At this point season the sauce to your taste and spoon in the dry green peas and gently fold them into the cream sauce.
When you’re ready to eat, either place a codfish cake on a heated plate and ladle the pea sauce of the top, or ladle out a generous portion of the sauce and place a pattie on the sauce.’
Vine-ripened sliced tomatoes on the side make a great accompaniment to this dish.
