Salmon Patties with Caper Sauce
Ingredients
- 1/2 c mayonnaise
- 1 T lemon juice
- 1 T parsley, minced
- 1 T capers, minced
- 2 slices white bread
- 21 ounces salmon, canned, drained
- 1 lg egg
- 3 scallion, chopped
- 1/4 c milk
- 2 T Dijon mustard
- 2 ts Worcestershire sauce
- 1/4 ts hot pepper sauce
- 1/4 ts salt
- 1/2 c dried bread crumbs
- 2 T butter/margarine
- 2 T oil
Instructions
Yield: 6 Servings. In small bowl, stir together first 4 ingredients until blended, set aside. Into large bowl, tear bread sliced into small pieces, add salmon, egg, green onions, milk, mustard, Worcestershire, hot pepper sauce and salt, mix lightly until blended, leaving salmon in large chunks. Shape salmon mixture into 6 1/2-inch thick round patties. On waxed paper, place bread crumbs. Carefully dip patties, one at a time, into crumbs, turning to coat both sides. In 12-inch skillet over medium heat, in hot butter/margarine and salad oil, cook patties 5-10 minutes until browned on both sides and heated through. Serve patties with caper sauce.
