1 15 oz. can salmon
2 tablespoons butter
1/2 cup all-purpose flour
1/2 cup milk
1/4 cup grated onion
1 tablespoon minced fresh parsley
1 teaspoon dry mustard
1 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon beau monde seasoning
1/4 teaspoon hot pepper sauce
1 egg — beaten
1 cup seasoned bread crumbs — divided
Lemon Cheese Sauce
Drain salmon, reserving 1/2 cup liquid. Set liquid aside. Remove bones and skin from salmon, flake and set aside. Melt butter in a saucepan over low heat; add flour, stirring constantly. Gradually add reserved liquid and milk; cook over medium heat, stirring constantly, until thickened and bubbly. Remove from heat. Add onion, parsley, mustard, lemon juice, salt, pepper, beau monde seasoning, and hot pepper sauce, stirring well. Stir in salmon, egg, and 1/2 cup bread crumbs. Shape into 6 patties; dredge patties in remaining bread crumbs. Pour oil to a depth of 1/4 inch into a skillet. Fry patties in hot oil over medium heat 5 minutes or until browned; drain. Serve with Lemon Cheese Sauce.