Dilled Salmon Cakes

Added to Recipes on Tue 07/20/2010

Ingredients

Sauce

1/2 cup plain non-fat yogurt

1/3 cup seeded, chopped tomato

1/3 cup seeded, chopped cucumber

1 tbsp finely chopped onion

1 tbsp finely chopped fresh dill or 1 tsp dried dill weed


Salmon Cakes

1 can pink salmon, drained, skin and bones removed

3/4 cup oats (quick or old fashioned, uncooked)

1/3 cup skim milk

1/3 cup liquid egg substitute with yolk or 1 egg, lightly beaten

2 tbsp finely chopped onion

1 tbsp finely chopped fresh dill or 1 tsp dried dill weed

1/4 tsp salt (optional)

 

Directions

In small bowl, combine sauce ingredients; mix well. Cover and chill while making salmon cakes.

 

In medium bowl, combine ingredients for salmon cakes; mix well. Let stand 5 minutes. Shape into 6 oval patties.

 

Lightly spray large nonstick skillet with 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.