Dilled Salmon Cakes (From Quaker Oats)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1/2 c. plain non-fat yogurt1/3 c. seeded, chopped tomato1/3 c. seeded, chopped cucumber1 tbsp finely chopped onion1 tsp dried dill weed or 1 tbsp finely chopped fresh dill1 can (14.75 oz.) pink salmon, drained, skin & bones removed3/4 c. Quaker Oats (quick or old fashioned) uncooked1/3 c. skim milk1 egg lightly beaten or 1/3 c. liquid egg substitute w/yolk2 tbsp finely chopped onion1 tbsp finely chopped onion1 tsp dried dill weed or 1 tbsp finely chopped fresh dill1/4 tsp salt (optional)
For the dill sauce: combine the sauce ingredients in a small bowl, then cover & chill:
Yogurt
Tomato
Cucumber
Onion
Dill
For the salmon patties, combine in a medium bowl, then form into 6 patties:
Salmon
Oats
milk
egg
onion
dill
salt
Lightly spray large non-stick skillet with cooking spray
Cook salmon cakes over medium heat for 3-4 minutes on each side or until golden brown aqnd heated through
Serve with dill sauce
Serving Size: 6 patties
Number of Servings: 6
Recipe submitted by SparkPeople user WPEYCHA.
Yogurt
Tomato
Cucumber
Onion
Dill
For the salmon patties, combine in a medium bowl, then form into 6 patties:
Salmon
Oats
milk
egg
onion
dill
salt
Lightly spray large non-stick skillet with cooking spray
Cook salmon cakes over medium heat for 3-4 minutes on each side or until golden brown aqnd heated through
Serve with dill sauce
Serving Size: 6 patties
Number of Servings: 6
Recipe submitted by SparkPeople user WPEYCHA.
Nutritional Info Amount Per Serving
- Calories: 178.2
- Total Fat: 5.1 g
- Cholesterol: 79.0 mg
- Sodium: 484.0 mg
- Total Carbs: 10.5 g
- Dietary Fiber: 1.4 g
- Protein: 22.0 g
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