Drain salmon and place the juice in a mixing bowl. Remove bones and dark skin from salmon and set aside. Add egg whites, onions, salt, and paper to salmon juice and mix together with fork. Crush the crackers with your hands. Do not use crackers crumbs. Add to the egg white mixture along with the salmon. Mix well with a fork to blend. (The cracker pieces and small chunks of salmon should still be visible.) Shape into patties on a small cookie sheet that has greased with margarine. Bake at 450 degrees for 35 to 40 minutes until firm and lightly browned. Stir broth and cornstarch together until smooth. Cook and stir over moderate heat in a small saucepan until thickened and smooth. Continue to cook and stir for another minute. Add margarine and peas to sauce and mix lightly. Reheat to serving temperature. Serve 1 patty with 1/6 of the sauce( about 1/3 c.) per serving. Food Exchange per serving: 1 Bread Exchange + 2 Lean Meat Exchange; Cal: 204; Cho: 14gm; Pro: 10gm; Low-Sodium Diets: Omit salt. Use salt-free margarine, low-sodium crackers, and fresh or frozen peas. Discard salmon juice and substitute an equal amount of water.
