| Ingredients 1 can (14 3/4 oz) pink salmon drained, skin and bones removed 3/4 cups Quaker® Oats (quick or old fashioned) uncooked 1/3 cup skim milk 1/3 cup liquid egg substitute or 1 egg lightly beaten 1 Tbsp onion finely chopped 1 Tbsp dill finely chopped, or 1 tsp dried dill 1/4 tsp salt optional Sauce: 1/2 cup yogurt plain, nonfat1/3 cup tomato seeded, chopped 1/3 cup cucumber seeded, chopped 1 Tbsp onion finely chopped 1 Tbsp dill finely chopped, or 1 tsp dried dill Instructions 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. Servings -6 Nutrition FactsCalories :150 Total Fat -5g, Cholesterol – 35mg, Total Carb – 9 g, Dietary Fiber – 1g, Sugars – 2g, Protein – 19g. |
Dilled Salmon Cakes
