Diana Rattray is definitely an enthusiastic home prepare and foodie with a love for Southern cooking and Southern food history. Find out more
These salmon patties are excellent offered with lemon wedges, peas, and mashed taters.
Ingredients
- 4 tablespoons butter
- 5 tablespoons flour
- 3/4 teaspoons salt
- 1/8 teaspoon pepper
- 1 cup milk
- 1 can (16 ounces) salmon, drained and flaked
- 1 tablespoon fresh lemon juice
- 1 tablespoon finely minced or grated onion
- 1 tablespoon finely chopped fresh parsley
- fine dry bread crumbs
- 1 egg, slightly beaten with 1 tablespoon water
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Preparation
Melt butter over medium-low heat in saucepan. Stir in flour, pepper and salt. Stirring, add milk progressively. Still prepare, stirring constantly, until smooth and thickened. Remove from heat. Add salmon, fresh lemon juice, onion, and parsley blend well. Chill salmon mixture until thick. Shape into patties a couple of 1/two to three inches across. Dip patties bread crumbs, then dip in beaten egg, then coat with crumbs again.
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Fry within 1 1/2 " of herbal at 375° until nicely browned on sides. Drain in writing towels. Serves 6. Serve with Egg Sauce
or Cucumber Cream Sauce
.
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