You may also like
Categories:
nonfat yogurt tomatoes cucumber onion fresh dill Salmon Cakes pink salmon rolled oats nonfat milk egg whites onions fresh dill salt
Viewed: 23 - Published at: 3 years agoIngredients
- For the Sauce
- 1/2 cup plain nonfat yogurt
- 1/3 cup tomatoes, seeded and chopped
- 1/3 cup cucumber, seeded and chopped
- 1 tablespoon onion, finely chopped
- 1 tablespoon fresh dill, finely chopped
- For the Salmon Cakes
- 1 (14 3/4 ounce) can pink salmon, drained, skin and bones removed
- 3/4 cup rolled oats
- 1/3 cup nonfat milk
- 2 egg whites, lighly beaten
- 2 tablespoons onions, finely chopped
- 1 tablespoon fresh dill, finely chopped
- salt
Method
- For the Sauce:.
- Combine all ingredients in a small bowl and mix well.
- Cover and chill while making the cakes.
- For the Cakes:.
- Combine the salmon, oats, milk, egg whites, onion, dill, and salt in a medium bowl and mix well; let stand 5 minutes.
- Shape into 5 oval patties about 1 inch thick.
- Lightly spray a non-stick skillet with cooking spray.
- Cook salmon cakes over medium heat for 3-4 minutes on each side, or until golden brown and heated through.
- Serve with the sauce.
