SALMON CAKES

Here's a perfect dish for those on the go, and very pescetarian friendly. You just need a blender, a non-stick skillet, and did we mention that this is quick and easy?

Ingredients
  • ½ cup plain fat-free yogurt
  • ½ cup chopped tomato
  • ½ cup chopped cucumber
  • 1 tablespoon finely chopped onion
  • 1 tablespoon finely chopped fresh dill
  • 1 can pink salmon, drained, skin and bones removed
  • ¾ cup Quaker Oats
  • ½ cup fat-free milk
  • 2 egg whites, lightly beaten
  • 2 tablespoons finely chopped onion
  • 1 tablespoon finely chopped fresh dill
  • ¼ teaspoon salt (optional)
Procedure
  1. For the sauce, combine yogurt, tomato, cucumber, onion, and dill in a small bowl. Mix well. Cover and chill.
  2. For the salmon cakes, combine salmon, Quaker Oats, milk, egg whites, onion, dill, and salt in a medium bowl. Mix well.
  3. Let stand for 5 minutes. Shape into 5 oval patties about 1 inch thick.
  4. Lightly spray a non-stick skillet.
  5. Cook salmon cakes over medium heat for 3 to 4 minutes on each side, until golden brown. Serve with the sauce.