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Foodgeek: |
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Rating: |
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Servings: |
4 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1 can (14-3/4 oz.) pink salmon, drained, skin and bones removed
3/4 cup 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
4 tsp. all-purpose flour
3/4 cup milk
2 tbsp. lemon juice
1/4 tsp. salt
1/8 tsp. cayenne pepper
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Directions:
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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.
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