Patties
- 1 [15 1/2-ounce / 440-mL] can red salmon, well drained, boned and broken-up
- 2 eggs
- 4 soda crackers, crumbled
- 3 tablespoons [45 mL] milk
- 1 teaspoon [5 mL] chopped chives
- 1/2 teaspoon [2.5 mL] grated lemon rind
- Salt and pepper, to taste
- Chopped parsley, to garnish
Sauce
- 1 tablespoon [15 g] butter or margarine
- 3 teaspoons [15 mL] cornstarch
- 3/4 cup [190 mL] water
- 1 tablespoon [15 mL] chopped parsley
- 1 teaspoon [5 mL] grated lemon rind
- 1 teaspoon [5 mL] lemon juice
- Pinch of sugar
- Pinch of basil
- Pepper, to taste
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Patties
- Mix together salmon, eggs, soda crackers, milk, chives, lemon rind, salt and pepper; shape mixture into 4 patties.
- Arrange patties onto a baking sheet; freeze patties, uncovered; wrap, label and keep patties, frozen.
- Unwrap patties; arrange patties onto a plate.
- Thaw and microwave salmon patties on 'MAXIMUM', moving them 3 to 4 times, for approximately 11 3/4 minutes all together.
- Cover patties; leave to rest for 3 to 4 minutes.
- Meanwhile, prepare sauce.
- Serve patties with sauce, garnished with chopped parsley.
Sauce
- Melt butter or margarine, covered, for 15 to 30 seconds on 'MAXIMUM'.
- Mix in cornstarch; stir in water, parsley, lemon rind and juice, sugar, basil and pepper.
- Microwave, uncovered for 1 1/2 to 2 1/2 minutes on 'MAXIMUM' stirring every 30 seconds, until thick.
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