Dilled Salmon Cakes

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

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.

• Prep Time: 20 min
• Cook Time Time: 6 min

Yield

6

Nutrition Information

1/6 of recipe

• Serving Size: 1/6 of recipe
• Calories: 140 
• Calories from Fat: 30 
• Total Fat: 3.5 
• Saturated Fat: .5 
• Cholesterol: 55 
• Sodium: 270 
• Total Carbohydrate: 10 
• Dietary Fiber: 1 
• Sugars: 3 
• Protein: 17 

Dietary Exchange

• starchbread:1
• meat:2