Lemony Salmon Patties

Lemony Salmon Patties
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Ingredients:
2 (14 3/4 ounce) cans pink salmon, drained, skin and bones removed
1 1/2 cups milk
2 cups soft breadcrumbs
2 eggs, beaten
2 tablespoons fresh parsley, chopped
2 teaspoons onions, minced
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup butter
2 2/3 tablespoons all-purpose flour
1 1/2 cups milk
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon cayenne pepper

Directions:
Combine the first nine ingredients; mix well.
Spoon into eight greased muffin cups, using 1/4 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.

Servings: 8

Time preparation: 0 min.

Time total: 0 min.

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4.2 (1531 votes)

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