Dilled Salmon Cakes

By momonamission

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)

Details

Servings 6

Preparation

Step 1

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.