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Title: Dilled Salmon Cakes
Categories: Insert Fish Salmon
Yield: 1 Servings
| SAUCE | ||
| 1/2 | c | Plain nonfat yogurt |
| 1/3 | c | Seeded -- chopped tomato |
| 1/3 | c | Seeded -- chopped cucumber |
| 1 | tb | Finely chopped onion |
| 1 | tb | Finely chopped fresh dill or |
| 1 | Teaspoon | |
| Dried dill weed | ||
| SALMON CAKES | ||
| One 14-3/4 ounce can pink | ||
| Salmon -- drained, skin and | ||
| Bones removed | ||
| 3/4 | c | Quaker¨ Oats (quick or old |
| Fashioned -- uncooked) | ||
| 1/3 | c | Skim milk |
| 2 | Egg whites -- lightly | |
| Beaten | ||
| 2 | tb | Finely chopped onion |
| 1 | tb | Finely chopped fresh dill or |
| 1 | Teaspoon | |
| Dried dill weed | ||
| 1/4 | ts | Salt (optional) |
1.Combine all ingredients for sauce in small bowl; mix well. Cover and chill while making salmon cakes. 2.Combine all ingredients for salmon cakes in medium bowl; mix well. Let stand 5 minutes. Shape into 5 oval patties about 1 inch thick. 3.Lightly spray non-stick skillet with non-stick 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.
5 SERVINGS
NUTRITION INFORMATION: (1/5 of recipe) Calories 180, Calories From Fat 55, Total Fat 6g, Saturated Fat 1g, Cholesterol 30mg, Sodium 400mg, Total Carbohydrates 13g, Dietary Fiber 2g, Protein 19g.
Recipe By : www.quakeroatmeal.com