Lemony Salmon Patties

• 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
• LEMON SAUCE
• 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

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.

pink salmon, milk, breadcrumbs, eggs, fresh parsley, onions, worcestershire sauce, salt, pepper, lemon sauce, butter, allpurpose, milk, lemon juice, salt, cayenne pepper

Taken from www.food.com/recipe/lemony-salmon-patties-3009 (may not work)