Seattle Salmon Patties
|Canned salmon||16 Ounce|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Dry bread crumbs||2⁄3 Cup (10.67 tbs)|
|Snipped parsley||14 Cup (224 tbs)|
|Dry mustard||1 Teaspoon|
|Lemon cheese sauce||1 Tablespoon|
Drain salmon, reserving 1/3 Cup liquid.
Remove bones and skin from salmon; flake meat.
Cook onion in butter till tender.
Add reserved liquid, 1/3 cup crumbs, eggs, parsley, mustard, and salmon; mix well.
Shape into 6 patties; roll in remaining crumbs.
In skillet melt shortening.
Cook patties over medium heat till browned.
Carefully turn; brown other side.
Serve with Lemon-Cheese Sauce.
Lemon-Cheese Sauce: Melt 2 tablespoons butter in a saucepan; blend in 2 tablespoons all-purpose flour, 1/2 teaspoon salt, and dash pepper.
Add 1 cup milk all at once; cook and stir till thickened and bubbly.
Stir a small amount of hot mixture into 2 beaten egg yolks.
Return to hot mixture.
Add 1/2 cup shredded sharp process American cheese and 2 tablespoons lemon juice.
Stir to melt cheese.