Main Dishes, Seafood

Salmon Patties

  • 14 ounce can Pink salmon, drained
  • 1 cup White Sauce (see Prep)
  • 2 Eggs, beaten
  • 1/2 cup Plain bread crumbs
  • ~ Salt and pepper to taste
  • 1 small Onion, chopped fine
  • 2 tablespoons Parsley, minced

    • Drain and remove skin and bones from canned salmon. Mash with minced onion. Addcold, thick white sauce, beaten eggs, bread crumbs, parsley, salt and pepper. Chill in refrigerator. When cold, form mixture into 2 1/2 inch patties and coat in extra bread crumbs. Fry or bake at 375°F until brown on both sides.

    White Sauce: Mix flour and margarine or butter together, add cold milk, and cook in a saucepan over low heat until thickened. Remove and cool.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Mary Ann Knowles of E. Brunswick, NJ. 

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