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 |
| \N \N | 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 \N | 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) |
| \N 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