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Title: Dilled Salmon Cakes
Yield: 1 Servings

Ingredients

------------------------------------SAUCE-----------------------------------
    1/2 c  plain nonfat yogurt
    1/3 c  seeded; chopped tomato
    1/3 c  seeded; chopped cucumber
      1 tb finely chopped onion
      1 tb finely chopped fresh dill or
           - 1 teas; poon
      1    dried dill weed

Instructions

--------------------------------SALMON CAKES--------------------------------
1 cn (14-3/4 oz) pink salmon;
-drained, skin and bones r
3/4 c quaker" oats (quick or old
-fashione; d, uncooked)
1/3 c skim milk
2 egg whites; lightly beaten
2 tb finely chopped onion
1 tb finely chopped fresh dill or
- 1 teas; poon dried dill we
1/4 ts 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 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 MC-Recipe Digest by Diana Stephens on
May 5, 1998

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