Yield: 1 Servings
|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)|
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