Ingredients
| 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 | | 1-1/3 tbsp. | all-purpose flour | | 3/4 cup | milk | | 2 tbsp. | lemon juice | | 1/4 tsp. | salt | | 1/8 tsp. | cayenne pepper |
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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.
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