Recipe for Dilled Salmon Cakes

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Yield:

1 Servings

Ingredients:

Amount	Ingredient
	SAUCE ----------------
1/2 cup	Plain nonfat yogurt
1/3 cup	Seeded, chopped tomato
1/3 cup	Seeded, chopped cucumber
1 tbl	Finely chopped onion
1 tbl	Finely chopped fresh dill or 1 teaspoon
	Dried dill weed
	----------------- SALMON CAKES ----------------
1 can	(14-3/4 oz) pink salmon, drained, skin and bones removed
3/4 cup	Quaker Oats (quick or old fashioned, uncooked)
1/3 cup	Skim milk
2 x	Egg whites, lightly beaten
2 tbl	Finely chopped onion
1 tbl	Finely chopped fresh dill or 1 teaspoon dried dill weed

Instructions:

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.

5 SERVINGS

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