Dilled Salmon Cakes
Prep Time: 20 min | Cook Time Time: 6 min | Yield: 6
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.