Lemony salmon patties

Yield: 8 Servings

Measure Ingredient
2 cans (14 3/4 oz) pink salmon, drained, skin and bones removed
1½ cup Milk
2 cups Soft bread crumbs
2 \N Egg, beaten
2 tablespoons Chopped fresh parsley
2 teaspoons Minced onions
1 teaspoon Worcestershire sauce
½ teaspoon Salt
¼ teaspoon Pepper
¼ cup Butter
2⅔ tablespoon All-purpose flour
1½ cup Milk
2 tablespoons Lemon juice
½ teaspoon Salt
½ teaspoon Cayenne pepper


Combine the first nine ingredients; mix well. Spoon into eight greased muffin cups, using ¼ cup in each. Bake at 350 for 45 minutes or until browned. Meanwhile, melt butter in a saucepan; stir in the flour to form a smooth paste. Gradually stir in milk; bring to a boil over medium heat, stirring constantly. Cook for 2 minutes or until thickened. Remove from the heat; stir in lemon juice, salt and cayenne. Serve over patties.

Recipe by: Lorice Britt (ToH Feb/Mar 96) Posted to EAT-L Digest 01 Mar 97 by Sean Coate <swcoate@...> on Mar 1, 1997.

Similar recipes