Ingredients
1 can (14-3/4 ounces) pink salmon, drained, skin and bones removed3/4 cup whole milk1 cup soft bread crumbs1 large egg, lightly beaten1 tablespoon minced fresh parsley1 teaspoon finely chopped onion1/2 teaspoon Worcestershire sauce1/4 teaspoon salt1/8 teaspoon pepperLEMON SAUCE:2 tablespoons butter4 teaspoons all-purpose flour3/4 cup whole milk2 tablespoons lemon juice1/4 teaspoon salt1/8 to 1/4 teaspoon cayenne pepper
Preparation
Preheat oven to 350°. In a large bowl, combine first 9 ingredients. Fill 8 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.
