Dilled salmon cakes

Yield: 1 Servings

Measure Ingredient
½ cup Plain nonfat yogurt
⅓ cup Seeded; chopped tomato
⅓ cup Seeded; chopped cucumber
1 tablespoon Finely chopped onion
1 tablespoon Finely chopped fresh dill or 1 teaspoon
Dried dill weed
1 can (14-3/4 oz) pink salmon; drained, skin and bones removed
¾ cup Quaker¨ Oats (quick or old fashioned; uncooked)
⅓ cup Skim milk
2 Egg whites; lightly beaten
2 tablespoons Finely chopped onion
1 tablespoon Finely chopped fresh dill or 1 teaspoon dried dill weed
¼ teaspoon Salt; (optional)
5 SERVINGS

SAUCE

SALMON CAKES

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.

NUTRITION INFORMATION: (⅕ 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 Posted to MC-Recipe Digest by Diana Stephens <mdstephe@...> on May 5, 1998

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