Recipe - Dilled Salmon Cakes

SAUCE
One half cup Plain nonfat yogurt
1/3 cup Seeded; chopped tomato
1/3 cup Seeded; chopped cucumber
1 tablespoon Finely chopped onion
1 tablespoon Finely chopped fresh dill or
1 teaspoon
Dried dill weed

SALMON CAKES
1 cn (14Three fourths oz) pink salmon;
drained, skin and bones
removed
Three fourths cup Quaker¨ Oats (quick or old
fashioned; uncooked)
1/3 cup Skim milk
2 Egg whites; lightly beaten
2 tablespoon Finely chopped onion
1 tablespoon Finely chopped fresh dill or
1 teaspoon dried dill weed
One fourth 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 nonstick skillet with nonstick 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

NUTRITION INFORMATION: (1/5 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 MCRecipe Digest by Diana Stephens mdstephe@ix.netcom.com on
May 5, 1998