| 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
A Message from our Provider:
“A man who is eating or lying with his wife or preparing to go to sleep in humility, thankfulness and temperance, is, by Christian standards, in an infinitely higher state than one who is listening to Bach or reading Plato in a state of pride. #C.S. Lewis”