Lemony Salmon Patties

14 3/4 ounces pink salmon, drained, skin & bones

removed 3/4 cup milk

1 cup soft bread crumbs

1 egg -- beaten

1 Tablespoon fresh parsley -- chopped

1 teaspoon minced onions

1/2 teaspoon Worcestershire sauce

1/4 teaspoon salt

1/8 teaspoon pepper

LEMON SAUCE: 2 Tablespoons butter or margarine

4 teaspoons all-purpose flour

3/4 cup milk

2 Tablespoons lemon juice

1/4 teaspoon salt

1/8 teaspoon cayenne pepper

Combine the first 9 ingredients; mix well. Spoon into 8 greased muffin cups, using 1/4 cup in each. Bake at 350 degrees 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.