Lemony Salmon Patties
photo by Peter J
- Ingredients:
- 15
- Serves:
-
8
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
-
LEMON SAUCE
- 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.
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Reviews
-
Good going Sean, This is a wonderful change in the usual salmon patties. The baking made it lower cal., and they were so easy to make. Not having muffin pans, I just bake them on a cookie sheet. I love them!!! We drank a Sangiovese Di Toscana (local wine in Italy) and had polenta with the sauce. Windyday, living in Italy
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