Dilled Salmon Cakes
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1/2 cyogurt, plain and non-fat
1/3 ctomatoes, seeded and chopped
1/3 ccucumber, seeded and chopped
1 Tbsponions, finely chopped
1 Tbspdill, fresh or (1tsp dry dill weed)
1 can(s)pink salmon (14-3/4 ounce)
1 coats, uncooked (quick or old fashioned)
1/3 cskim milk
1egg, lightly beaten or (1/3c egg substitute liquid w/yolk)
1/4 tspsalt (optional)
How to Make Dilled Salmon Cakes
In small bowl, combine sauce ingredients; mix well.
Cover and chill while making salmon cakes.
In medium bowl, combine ingredients for salmon cakes; mix well.
Let stand 5 minutes. Shape into 6 oval patties.
- Lightly spray large nonstick skillet with cooking spray.
- Cook salmon cakes over medium heat 3 to 4 minutes on each side or until golden brown through.
- Serve with sauce.