Instructions: 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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