Lemony Salmon Patties

Photo by Cindy W.
Adapted from tasteofhome.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from tasteofhome.com

Ingredients

  • 1

    can (14-3/4 ounces) pink salmon, drained, skin and bones removed

  • 3/4

    cup milk

  • 1

    cup soft bread crumbs

  • 1

    large egg, lightly beaten

  • 1

    tablespoon minced fresh parsley

  • 1

    teaspoon finely chopped onion

  • 1/2

    teaspoon Worcestershire sauce

  • 1/4

    teaspoon salt

  • 1/8

    teaspoon pepper

  • LEMON SAUCE:

  • 2

    tablespoons butter

  • 4

    teaspoons all-purpose flour

  • 3/4

    cup milk

  • 2

    tablespoons lemon juice

  • 1/4

    teaspoon salt

  • 1/8 to 1/4

    teaspoon cayenne pepper

Directions

Preheat oven to 350°. In a large bowl, combine first nine ingredients. Fill eight greased muffin cups with 1/4 cup salmon mixture. Bake 45 minutes or until browned. Meanwhile, melt butter in a saucepan; stir in flour until smooth. Gradually stir in milk; bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Remove from heat; stir in lemon juice, salt and cayenne. Serve with patties. Yield: 4 servings.

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