| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs, Dairy | Main dishes, Seafood | 4 | Servings | |
INGREDIENTS
| 12 1/2 | oz | Pink salmon, canned,, boneless, skinnless |
| 1 | Egg,, beaten | |
| 1/2 | c | Soft bread crumbs |
| 1/4 | c | Cheddar cheese,, shredded |
| 1 | ts | Onions, minced |
| 1/2 | ts | Dried, thyme, crushed |
| 1 | tb | Cooking oil,, quartered |
| Lettuce leaves | ||
| Tomato slices | ||
| 2 | sm | Pita bread,, halved |
| Tartar sauce or cocktail sauce |
INSTRUCTIONS
Drain the canned salmon, reserving 2 tbl of the liquid. (Or if using fresh cooked salmon, use 2 tbl water.) In a medium mixing bowl stir together reserved liquid, egg, bread crumbs, cheese, onion, and thyme. Add drained salmon; mix well. Shape into four 1/2 thick patties. In a large skillet cook patties in hot oil over medium heat 2-3 minutes or until first side is brown. Carefully turn and cook 2 minutes more or until remaining side is brown. Serve each patty in a lettuce and tomato-lined pita half. Top with tartar or cocktail sauce. Posted to MC-Recipe Digest V1 #362 Recipe by: Better Homes and Gardens From: bsparks@ix8.ix.netcom.com (Brent and Lois Sparks) Date: Tue, 31 Dec 1996 07:11:36 +0730
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