350g/12oz canned boneless,
skinless pink salmon
1 egg white, beaten
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
• 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
• Serve each patty warm, with lettuce and tomato, in half a pitta bread.