1 (12 1/2 oz.) can pink salmon, canned, boneless, skinless
1 egg, beaten
1/2 cup soft bread crumbs
1/4 cup cheddar cheese, shredded
1 teaspoon onions, minced
1/2 teaspoon dried thyme, crushed
1 tablespoon cooking oil, quartered
lettuce leaves
tomato slices
2 small pita bread, halved
tartar sauce or cocktail sauce

Drain the canned salmon, reserving 2 tbsp. of the liquid (or if using fresh cooked salmon, use 2 tbsp. 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.

Serving Size: 4