Recipe - Lemony Salmon Patties

2 cn (14 Three fourths oz) pink salmon,
drained, skin and bones
removed
1 One half cup Milk
2 cup Soft bread crumbs
2 Egg, beaten
2 tablespoon Chopped fresh parsley
2 teaspoon Minced onions
1 teaspoon Worcestershire sauce
One half teaspoon Salt
One fourth teaspoon Pepper

LEMON SAUCE
One fourth cup Butter
2 2/3 tablespoon Allpurpose flour
1 One half cup Milk
2 tablespoon Lemon juice
One half teaspoon Salt
One half teaspoon Cayenne pepper

Combine the first nine ingredients; mix well. Spoon into eight greased
muffin cups, using One fourth 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.

Recipe by: Lorice Britt (ToH Feb/Mar 96)

Posted to EATL Digest 01 Mar 97 by Sean Coate swcoate@PEGANET.COM on Mar
1, 1997.