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Ingredients
- 350g/12oz canned boneless, skinless pink salmon
- 1 egg white, beaten
- 100g/4oz seasoned
- fresh breadcrumbs
- 100g/4oz onions, chopped
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon cracked black pepper
- 1 teaspoon salt
- 1 tablespoon corn oil
- 4 iceberg lettuce leaves
- 1 tomato, sliced
- 2 small pitta breads, halved crossways
Instructions
- Drain the canned salmon, reserving 2 tablespoons of the liquid.
- In a mixing bowl, combine the reserved liquid, egg white, breadcrumbs,
onion, thyme, pepper and salt. Add the drained salmon and mix well.
Shape the mixture into 4 patties about 1cm/1⁄2in thick. - In a frying pan, cook the patties in the oil over a medium heat for
2–3 minutes until brown on the underside. Turn and cook for a further
2 minutes. - Serve each patty warm, with lettuce and tomato, in half a pitta bread.
