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Seattle Salmon Patties

Ingredients
  Canned salmon 16 Ounce
  Chopped onion 1⁄2 Cup (8 tbs)
  Butter/Margarine 2 Tablespoon
  Dry bread crumbs 2⁄3 Cup (10.67 tbs)
  Eggs 2
  Snipped parsley 14 Cup (224 tbs)
  Dry mustard 1 Teaspoon
  Shortening 3 Tablespoon
  Lemon cheese sauce 1 Tablespoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Ingredient: 
Seafood
Interest: 
Party

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