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Lemony Salmon Patties




Source of Recipe


TOH recipe exchange MissHolly TOH 1996


List of Ingredients




1 can (14-3/4 ounces) pink salmon, drained, skin and bones removed
3/4 cup skim milk
1 cup soft bread crumbs
1 egg, beaten
1 teaspoon dried parsley OR 1 tablespoon fresh
1 teaspoon dried minced onion
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper

LEMON SAUCE:

2 tablespoons margarine
4 teaspoons all-purpose flour
3/4 cup skim milk
2 tablespoons lemon juice
1/4 teaspoon salt
1/8 to 1/4 teaspoon cayenne pepper

Combine the first 9 ingredients; mix well. Spoon into eight greased muffin cups, using 1/4 cup in each. Bake at 350 for 45 minutes or until browned. During the last 15 minutes of baking, prepare sauce by melting margarine in 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 1 minute or until thickened. Remove from heat; stir in lemon juice, salt and cayenne. Serve over patties.



Recipe