- 1 (14.75 oz.) can of salmon
- 1 egg
- 1/4 cup finely chopped onion
- 1/2 cup rolled oatmeal
Drain and reserve juice from salmon. Mix egg, onion, oatmeal, and salmon together with a fork until a smooth consistency. If too dry mix in a little of the salmon juice.
Form into 5 patties about the size of a hamburger bun. Sprinkle with a little garlic salt and fresh ground pepper. Coat frying pan with olive oil spray (or olive oil if you want it to actually taste good). When oil it hot, gently place patties in pan. Brown for 3 minutes on each side, turning very gently. Drain on paper towels. Serve on buns with crisp lettuce, tomato and dill pickles.
Adjustment for Fred: Leave the patties in the pan for an extra 3 minutes until they are dry and brittle. Place on bun toasted dark to the point just a second before it turns to ash.
Serve with a cup of chamomile tea, (the Tea is for me, to settle my stomach).
(Better Alternative: Throw it away, fry bologna instead and serve it on white bread with lots of mayonnaise. I don’t judge)
