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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
  • Total Time
    Prep: 20 min. Bake: 45 min.
  • Makes
    4 servings

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

Directions

  • Preheat oven to 350°. In a large bowl, combine first 9 ingredients. Fill 8 greased muffin cups with 1/4 cup salmon mixture. Bake 45 minutes or until browned.
  • Meanwhile, melt butter in a saucepan; stir in flour until smooth. Gradually stir in milk; bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Remove from heat; stir in lemon juice, salt and cayenne. Serve with patties.
Editor's Note
To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.
Nutrition Facts
2 patties with 1/4 cup sauce: 328 calories, 18g fat (8g saturated fat), 127mg cholesterol, 1044mg sodium, 13g carbohydrate (5g sugars, 0 fiber), 27g protein.

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