Dilled Salmon Cakes

Name: Dilled Salmon Cakes
Ingredients: For the Sauce; 1/2 cup plain nonfat yogurt; 1/3 cup tomatoes, seeded and chopped; 1/3 cup cucumber, seeded and chopped; 1 tablespoon onion, finely chopped; 1 tablespoon fresh dill, finely chopped; For the Salmon Cakes; 1 (14 3/4 ounce) can pink salmon, drained, skin and bones removed; 3/4 cup rolled oats; 1/3 cup nonfat milk; 2 egg whites, lighly beaten; 2 tablespoons onions, finely chopped; 1 tablespoon fresh dill, finely chopped; salt

14 ingredients

9 steps

Ingredients

For the Sauce
1/2 cup plain nonfat yogurt
1/3 cup tomatoes, seeded and chopped
1/3 cup cucumber, seeded and chopped
1 tablespoon onion, finely chopped
1 tablespoon fresh dill, finely chopped
For the Salmon Cakes
1 (14 3/4 ounce) can pink salmon, drained, skin and bones removed
3/4 cup rolled oats
1/3 cup nonfat milk
2 egg whites, lighly beaten
2 tablespoons onions, finely chopped
1 tablespoon fresh dill, finely chopped
salt

Directions

1

For the Sauce:.
2

Combine all ingredients in a small bowl and mix well.
3

Cover and chill while making the cakes.
4

For the Cakes:.
5

Combine the salmon, oats, milk, egg whites, onion, dill, and salt in a medium bowl and mix well; let stand 5 minutes.
6

Shape into 5 oval patties about 1 inch thick.
7

Lightly spray a non-stick skillet with cooking spray.
8

Cook salmon cakes over medium heat for 3-4 minutes on each side, or until golden brown and heated through.
9

Serve with the sauce.