Dilled
Salmon Cakes
Serves 5
SAUCE:
1/2 cup plain non-fat yogurt
1/3 cup seeded, chopped tomato
1/3 cup seeded, chopped cucumber
1 tablespoon finely chopped onion
1 tablespoon finely chopped fresh
dill or 1 teaspoon dried dill weed
SALMON CAKES:
1 (14.75-ounce) can pink salmon, drained, skin and bones
removed
3/4 cup Quaker® Oats (quick or old fashioned, uncooked)
1/3 cup fat-free milk
2 large egg whites, lightly beaten
2 tablespoons finely chopped onion
1 tablespoon finely chopped fresh
dill or 1 teaspoon dried dill weed
1/4 teaspoon salt (optional)
Combine all ingredients for sauce in small bowl; mix well.
Cover and chill while making salmon cakes.
Combine all ingredients for salmon cakes in medium bowl;
mix well. Let stand 5 minutes.
Shape into 5 oval patties about 1-inch thick.
Lightly spray non-stick skillet with non-stick cooking spray.
Cook salmon cakes over medium heat 3 to 4 minutes on each
side or until golden brown and heated through.
Serve with sauce.
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