Ingredients
- 1 egg (beaten)
- 350 ml milk
- 260 gr pink salmon
- 110 gr soft bread crumbs
- 30 ml lemon juice
- 28 gr butter
- 10 gr all purpose flour
- 2 gr parsley (fresh chopped)
- 2 gr onions (minced)
- 2 ml worcestershire sauce
- 2 gr salt
- 1 gr pepper
- 1 gr cayenne pepper
Combine the first 9 ingredients; mix well. Spoon into 8 greased muffin cups, using quarter cup in each. Bake at 180ºC or 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.
