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Type
Meal
Type
Meal
Rating
Dilled Salmon Cakes
Crab cakes are always a nice appetizer but for something new try using salmon instead of crab and then adding a little dill. Talk about a flavour combination that’s sure to satisfy. But even more satisfying is knowing you can whip up a batch in roughly 15 minutes.
Ingredients
- 1/2 cup plain non‑fat 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
- 1 14‑3/4 ounce can pink salmon, drained, skin and bones removed
- 3/4 cup Large Flake Quaker®Oats or Quick Quaker® Oats (uncooked)
- 1/3 cup fat‑free milk
- 2 egg whites, lightly beaten
- 2 tablespoons finely chopped onion
- 1 tablespoon finely chopped fresh dill or 1 teaspoon dried dill weed
- 1/4 teaspoon salt (optional)
How to make it
- Combine all ingredients for sauce in small bowl; mix well.
- Cover and chill while making salmon cakes.
- Combine all ingredients for salmon cakes in medium bowl; mix well. Let stand 5 minutes. Shape into 5 oval patties about 1 inch thick.
- 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.
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