Lemony Salmon Patties
Topped with a zippy white sauce, these little patties bake up golden brown in a muffin pan. They're impressive enough for company but easy enough that I can prepare them any time we like. —Lorice Britt, Severn, North Carolina
Ingredients
- 1 can (14-3/4 ounces) pink salmon, drained, skin and bones removed
- 3/4 cup whole milk
- 1 cup soft bread crumbs
- 1 large egg, lightly beaten
- 1 tablespoon minced fresh parsley
- 1 teaspoon finely chopped onion
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- LEMON SAUCE:
- 2 tablespoons butter
- 4 teaspoons all-purpose flour
- 3/4 cup whole milk
- 2 tablespoons lemon juice
- 1/4 teaspoon salt
- 1/8 to 1/4 teaspoon cayenne pepper
