WHITE SAUCE:

1 cup milk
1/4 cup (1/2 stick) butter
1/4 cup all-purpose flour
salt and pepper, to taste

Combine milk, butter and flour in saucepan with a whisk. Add salt and pepper, to taste. Stir constantly so you don't get lumps. Take off heat when sauce is thickened and set aside.

SALMON PATTIES:

1 (15 oz.) can pink salmon, drained well
prepared white sauce (see above)
3/4 cup breadcrumbs (Italian style or plain)

Drain salmon and break it into chunks. Add white sauce and breadcrumbs to salmon. Mix well.

Put in refrigerator until cool enough to handle.

Take out of refrigerator and roll patties to desired size (usually the size of a small hamburger patty).

BREADING:

2 eggs, beaten
all-purpose flour
breadcrumbs (Italian style or plain)

Put beaten egg, flour and breadcrumbs into 3 different flat containers.

Dredge patties first in flour, then in beaten egg and finally in breadcrumbs.

Heat vegetable oil in a frying pan until hot but not smoking. Add patties (no more than 3 at a time unless you have a large frying pan). Fry patties till crispy on the outside, maybe 3 to 4 minutes per side. Remove from pan and drain on paper towels.

CURRY SAUCE:

1 (10 oz.) can cream of mushroom soup
1 tbsp. lemon juice
2 tbsp. (or more to taste) curry powder

Meanwhile, in a saucepan combine cream of mushroom soup, lemon juice and curry powder, to taste.

Note: You can add a little milk if the sauce is too thick.

Serve patties over a bed of your favorite rice with curry sauce on top.

Submitted by: Lisa Lockwood