Lemony salmon patties
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cans | (14 3/4 oz) pink salmon, drained, skin and bones removed |
| 1½ | cup | Milk |
| 2 | cups | Soft bread crumbs |
| 2 | 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 |
Directions
LEMON SAUCE
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.