• 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

*You are now leaving Quakeroats.com

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.


Vanishing Oatmeal
Raisin Cookies


No-fuss breakfasts for
on-the-go mornings