Lemon-Dill Salmon Patties -- OAMC

These tasty patties are as economical and easy to make as they are delicious. They're fork food hot with fresh lemon wedges to squeeze over them. They make great cold sandwiches on rolls with cocktail sauce or tartar sauce. My big family with teens gets a hot meal and a cold meal from this recipe but a smaller family can freeze them for later enjoyment. Note -- Cooking time depends on how many skillets you are using at once.

• Ready In: 40 mins
• Yields: 20-24 patties

Ingredients

• 4 (14 3/4ounce) 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

Directions

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.