Lemony Salmon Patties - cooking recipe

Ingredients

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

Preparation

Combine the first nine ingredients; mix well.
Spoon into eight greased muffin cups, using 1/4 cup in each.
Bake at 350 for 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.