Time: 1 hour
This is an ancient recipe from Tastes of Anglo-Saxon England by Mary Savelli. The name leaxes hlaf is Old English for "salmon cake", even though hlaf means "loaf".
These taste pretty good, especially with a chutney, and with the tastes absorbed in from frying on that expensive barbeque of your beer-gutted neighbour who has a huge Toyota Hilux to carry it—the barbeque, not only his belly.
Preheat oven to 180°C—gas mark 4.
Bake salmon in ovenproof dish for ±30 minutes, so that you can break the salmon into flakes with a fork. *
Mix salmon, egg, and onion in a large bowl.
Add enough oatmeal to create a firm texture.
Form into patties ±7 cm across.
Heat the oil in a large frypan; brown the patties on both sides.
Cover the pan with lid; lower the heat, and cook the patties in the belidden pan until they are heated through, for ±15 minutes, then serve.
* I've softened the salmon in a microwave, and it works just as well.
Try adding some seasonings to the mixture.
If you want it to be truly English, then don't follow the above hint!