Lemon-Dill Salmon Patties -- Oamc

• 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

1. Bust up the salmon into flakes with a fork. I leave the bones and skin in because they pack a powerful nutritional punch.
2. Add the remaining ingredients, except for the olive oil or butter, and mix well. Let rest 5 minutes.
3. Add additional crumbs or milk if necessary to make a moist patty that holds together well.
4. 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.
5. Tip -- do not turn too soon or the patty may fall apart. Plan to turn only once.
6. Serve hot with lemon wedges to squeeze over them.
7. Serve hot or cold as a sandwich on hard rolls with cocktail sauce or tartar sauce.
8. Serve mini-patties as party snacks.
9. For OAMC I suggest wrapping patties individually and reheating them in the microwave when wanted.

salmon, eggs, cracker crumbs, oatmeal, dill, lemon juice, milk, salt, olive oil

Taken from www.food.com/recipe/lemon-dill-salmon-patties-oamc-306791 (may not work)