Lemony Salmon Patties
Yield
6 servingsPrep
15 minCook
50 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 14 ¾ | ounces |
salmon
drained |
|
| ¾ | cup |
milk
|
|
| 1 | cup |
bread crumbs
soft |
|
| 1 |
eggs
beaten |
*
|
|
| 1 | tablespoon |
parsley leaves
chopped |
|
| 1 | teaspoon |
onions
minced |
|
| ½ | teaspoon |
worcestershire sauce
|
|
| ¼ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 426.3 | ml/g |
salmon
drained |
|
| 177 | ml |
milk
|
|
| 237 | ml |
bread crumbs
soft |
|
| 1 | each |
eggs
beaten |
*
|
| 15 | ml |
parsley leaves
chopped |
|
| 5 | ml |
onions
minced |
|
| 2.5 | ml |
worcestershire sauce
|
|
| 1.3 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
Directions
Combine the first 9 ingredients; mix well.
Spoon into 8 greased muffin cups, using ¼ cup in each.
Bake at 350℉ (180℃). 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.
