Salmon Patties in Muffin Pan Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 can (14½ ounces) pink salmon, drained (Remove bones and skin) or 3-5oz pouches ½ cup milk 1 cup soft breadcrumbs 1 large egg lightly beaten 1 tablespoon minced fresh parsley or 1/2 dried 1 teaspoon finely chopped onion ¼ teaspoon Worcestershire sauce 1/2 t salt and 1/8 t pepper 1/4 t red pepper 1/4 c red bell pepper
Lemon Sauce 2 tablespoons butter 4 teaspoons all purpose flour ¾ cup whole milk 2 tablespoons lemon juice ¼ teaspoon salt ⅛ to ¼ teaspoon cayenne pepper
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Directions: |
Directions:Preheat oven to 350º. In a large bowl, combine first nine ingredients. Fill eight greased muffin cups with ¼ cup salmon mixture each. Bake for 45 minutes or until browned
Meanwhile, melt butter in in a sauce pan; stir in flour until smooth. Gradually stir in milk; bring to a boil over medium. Cook and stir for 2 minutes or until thickened. Remove from heat; stir in lemon juice, salt and cayenne. Serve with patties. |
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Number Of
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Number Of
Servings:4 to 8 |
Preparation
Time: |
Preparation
Time: 20 minutes plus baking time |
Personal
Notes: |
Personal
Notes: This is a new recipe that I have had only about 1 year. I have made them several times and enjoyed them, but I was not crazy about the sauce because I am not fond of white sauces. I used the sauce from the other salmon patties recipe in this cook book. I found this one in the March 2016 Taste of Home (Lorice Britt)
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