Lemon-Dill Salmon Patties -- Oamc - cooking recipe

Ingredients

4 (14 3/4 ounce) cans salmon, drained
4 eggs
1 cup cracker crumbs or 1 cup dry breadcrumbs
1/2 cup oatmeal
2 teaspoons dill weed or 2 tablespoons minced fresh dill
4 tablespoons lemon juice
1/2 cup milk
salt and pepper
olive oil or butter, to grease pan

Preparation

Bust up the salmon into flakes with a fork. I leave the bones and skin in because they pack a powerful nutritional punch.
Add the remaining ingredients, except for the olive oil or butter, and mix well. Let rest 5 minutes.
Add additional crumbs or milk if necessary to make a moist patty that holds together well.
Heat a little olive oil or butter in a skillet over medium to medium-high heat and cook patties until the first side is nicely browned. Turn and cook other side to a nice brown. Make as many batches as necessary, using 2 skillets if you have room on the stove to speed up the process.
Tip -- do not turn too soon or the patty may fall apart. Plan to turn only once.
Serve hot with lemon wedges to squeeze over them.
Serve hot or cold as a sandwich on hard rolls with cocktail sauce or tartar sauce.
Serve mini-patties as party snacks.
For OAMC I suggest wrapping patties individually and reheating them in the microwave when wanted.