Dilled Salmon Cakes

Prep Time: 20 min | Cook Time Time: 6 min | Yield: 6

Dilled Salmon Cakes

Sauce

  • 1/2 cup plain nonfat 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 can (14-3/4 ounces) pink salmon, drained, skin and bones removed
  • 3/4 cup Hilray Pure Large Flake Rolled Oats
  • 1/3 cup skim milk
  • 1/3 cup liquid egg substitute with yolk or 1 egg, lightly beaten
  • 2 tablespoons finely chopped onion
  • 1 tablespoon finely chopped fresh dill or 1 teaspoon dried dill weed
  • 1/4 teaspoon salt (optional)

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

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