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  • 1/2 Cup(s) plain low-fat yogurt
  • 1/3 Cup(s) chopped tomato
  • 1 Tablespoon(s) finely chopped onion
  • 3/4 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
  • 1/3 Cup(s) skim or low-fat milk
  • 2 Tablespoon(s) finely chopped onion
  • 1 Tablespoon(s) snipped fresh dill or 1 teaspoon dill weed
  • 1/4 Teaspoon(s) salt (optional)
  • 1 Tablespoon(s) Margarine

Cooking Instructions

For sauce, combine all ingredients; mix well. Chill. For salmon cakes, combine remaining ingredients except margarine; mix well. Shape to form 5 oval patties about 1-inch thick. Pan fry in margarine over medium heat 3 to 4 minutes on each side or until golden brown and heated through. Serve with sauce.
Variation: Substitute two 6-1/2-ounce cans chunk tuna in water, drained and flaked, for salmon. This light and colorful cucumber sauce, made with yogurt, is the perfect compliment to these golden brown salmon patties.


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