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.
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Per serving: 835 Calories; 65g Fat (70% calories from fat);
26g Protein;
36g Carbohydrate; 101mg Cholesterol; 889mg Sodium
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