Golden Salmon Cakes

From a magazine article

1 ½ cups packed spinach leaves

1 fifteen and ½ ounce can salmon, drained

1 small onion, grated

1/8 teaspoon ground red pepper

1 egg

dried bread crumbs

butter or margarine

1 teaspoon all purpose flour

1 ½ cups mil

2 ounces Swiss cheese, shredded

About 40 minutes before serving:

1) Set aside 1 small spinach leaf for garnish. Coarsely chop remaining spinach; reserve 1 cup chopped spinace for sauce. In large bowl, mix salmon, onion, ground red pepper, egg, ½ cup dried bread crumbs, and remaining chopped spinach. Shape salmon mixture into six 3” by 2” oval cakes. Coat salmon cakes with 2 tablespoons dried bread crumbs.

2) In 10-inch skillet over medium heat, in 2 tablespoons hot butter or margarine (1/4 stick), cook salmon cakes until browned on both sides. Remove salmon cakes to plate.

3) In same skillet over medium heat, into 1 tablespoon hot butter or margarine, stir flour until blended; cook 1 minute. Gradually stir in milk; cook, stirring constantly, until mixture boils and thickens slightly. Over low heat, stir in cheese and reserved chopped spinach until cheese melts. Add salt to taste.

4) Return salmon cakes to skillet; heat through. Garnish with spinach leaf.

Makes 6 servings, about 280 calories per serving.

Allen Drake would make this during Lent without the sauce, only making the cakes.