Dilled Salmon Cakes (B/S)

By catgirl

Ingredients

• 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 Quaker® 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 tablespoons finely chopped onion
• 1 tablespoon finely chopped fresh dill or 1 teaspoon dried dill weed
• 1/4 teaspoon salt (optional)

Preparation

Step 1

Preparation 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.