Lemony Salmon Patties

by Abigail Henderson

SERVINGS

4 servings scale / convert

INGREDIENTS

1 can (14-3/4 oz.) pink salmon, drained, skin and bones removed
3/4 cups milk
1 cup soft bread crumbs
1 egg, beaten
1 tbsp. fresh parsley, chopped
1 tsp. minced onions
1/2 tsp. Worcestershire sauce
1/4 tsp. salt
1/8 tsp. pepper

Lemon Sauce
2 tbsp. butter or margarine
1-1/3 tbsp. all-purpose flour
3/4 cups milk
2 tbsp. lemon juice
1/4 tsp. salt
1/8 tsp. cayenne pepper

INSTRUCTIONS

Combine the first 9 ingredients; mix well. Spoon into 8 greased muffin cups, using 1/4 cup in each. Bake at 350°F 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.

CHEF COMMENTS

No comments are available.

TAGS

main courses, salmon, seafood add tags

save recipe add photo post to twitter post to facebook print

Have you made it? What'd you think?

Log in to review this recipe.