Lemony Salmon Patties

• 2 (14 3/4 ounce) cans pink salmon, drained, skin and bones removedsalmon
• 1 1/2 cups milkmilk
• 2 cups soft breadcrumbsbreadcrumbs
• 2 eggs, beatenegg
• 2 tablespoons fresh parsley, choppedparsley
• 2 teaspoons onions, mincedonion
• 1 teaspoon Worcestershire sauceworcestershire
• 1/2 teaspoon saltsalt
• 1/4 teaspoon pepperpepper
• 1/4 cup butterbutter
• 2 2/3 tablespoons all-purpose flourflour
• 1 1/2 cups milkmilk
• 2 tablespoons lemon juicelemon-juice
• 1/2 teaspoon saltsalt
• 1/2 teaspoon cayenne pepperpepper

1. 01Combine the first nine ingredients; mix well.
2. 02Spoon into eight greased muffin cups, using 1/4 cup in each.
3. 03Bake at 350 for 45 minutes or until browned.

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