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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Enjoy. Ingredients:
2 (14 3/4 ounce) cans pink salmon, drained, skin and bones removed |
1 1/2 cups milk |
2 cups soft breadcrumbs |
2 eggs, beaten |
2 tablespoons fresh parsley, chopped |
2 teaspoons onions, minced |
1 teaspoon worcestershire sauce |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 cup butter |
2 2/3 tablespoons all-purpose flour |
1 1/2 cups milk |
2 tablespoons lemon juice |
1/2 teaspoon salt |
1/2 teaspoon cayenne pepper |
Directions:
1. Combine the first nine ingredients; mix well.
2. Spoon into eight greased muffin cups, using 1/4 cup in each.
3. Bake at 350 for 45 minutes or until browned.
4. 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.
5. Cook for 2 minutes or until thickened.
6. Remove from the heat; stir in lemon juice, salt and cayenne. Serve over patties.
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