Lemony Salmon Patties
|Canned pink salmon||14 3⁄4 Ounce, drained, skin and bones removed (1 Can)|
|Milk||3⁄4 Cup (12 tbs)|
|Soft bread crumbs||1 Cup (16 tbs)|
|Egg||1 , beaten|
|Chopped parsley||1 Tablespoon|
|Onion||1 Teaspoon, minced|
|Worcestershire sauce||1⁄2 Teaspoon|
|All purpose flour||4 Teaspoon|
|Lemon juice||2 Tablespoon|
|Cayenne pepper||1⁄4 Teaspoon|
Combine the first nine ingredients; mix well.
Spoon into eight greased muffin cups, using 1/4 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