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 pound pre-cooked Salmon fillet skin removed or one 14-3/4 ounce can pink salmon, drained, skin and bones removed
3/4 cup Quaker® Oats (quick or old fashioned, uncooked)
1/3 cup fat-free milk
2 egg whites, lightly beaten
2 tablespoons finely chopped onion
1 tablespoon finely chopped fresh dill or 1 teaspoon dried dill weed
1/4 teaspoon salt (optional)
Instructions
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.