serves 4 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

• 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.