Serves: 6
Total Calories: 215
1. Chop WORTHINGTON VEGETABLE SKALLOPS, onion and celery in a blender or food processor. Add remaining ingredients except margarine and mix thoroughly.
2. Form into six patties. Place on baking sheet coated with non-stick cooking spray. Brush patties with margarine.
3. Bake at 350°F for 20 minutes, turning patties after 10 minutes.
4. To make Dill Sauce, combine margarine and flour over low heat to make a roux. Gradually add milk to roux while constantly stirring. Heat until thickened. Add salt and dill. Drizzle over cakes.
This Skallop Cakes With Dill Sauce recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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