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Salmon Cakes

  • 1 Can(s) (14-3/4 ounces) pink salmon, drained, skin and bones removed
  • 3/4 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
  • 1/3 Cup(s) Skim Milk
  • 1/3 Cup(s) liquid egg substitute with yolk or 1 egg, lightly beaten
  • 1 Tablespoon(s) finely chopped onion
  • 1 Tablespoon(s) finely chopped fresh dill or 1 teaspoon dried dill weed
  • 1/4 Teaspoon(s) salt (optional)

Sauce

  • 1/2 Cup(s) Plain Nonfat Yogurt
  • 1/3 Cup(s) seeded, chopped tomato
  • 1/3 Cup(s) seeded, chopped cucumber
  • 1 Tablespoon(s) finely chopped onion
  • 1 Tablespoon(s) finely chopped fresh dill or 1 teaspoon dried dill weed

Cooking 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.


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