Dilled Salmon Cakes
- Number of Servings: 5
Ingredients
SAUCE1/2 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 weedSALMON CAKESOne 14-3/4 ounce can pink salmon, drained, skin and bones removed3/4 cup Quaker® Oats (quick or old fashioned, uncooked) 1/3 cup fat-free milk 2 egg whites, lightly beaten 2 tablespoons finely chopped onion1 tablespoon finely chopped fresh dill or 1 teaspoon dried dill weed 1/4 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.
5 SERVINGS
NUTRITION INFORMATION: 1/5 of recipe
Calories 180, Calories From Fat 45, Total Fat 5g, Saturated Fat 1.5g, Cholesterol 30mg, Sodium 110mg, Total Carbohydrates 12g, Dietary Fiber 2g, Protein 21g, Total Sugar 3g.
Number of Servings: 5
Recipe submitted by SparkPeople user BERTHADBLUES.
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.
5 SERVINGS
NUTRITION INFORMATION: 1/5 of recipe
Calories 180, Calories From Fat 45, Total Fat 5g, Saturated Fat 1.5g, Cholesterol 30mg, Sodium 110mg, Total Carbohydrates 12g, Dietary Fiber 2g, Protein 21g, Total Sugar 3g.
Number of Servings: 5
Recipe submitted by SparkPeople user BERTHADBLUES.
Nutritional Info Amount Per Serving
- Calories: 188.3
- Total Fat: 6.2 g
- Cholesterol: 50.1 mg
- Sodium: 159.1 mg
- Total Carbs: 8.8 g
- Dietary Fiber: 1.0 g
- Protein: 23.3 g
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