Dilled Salmon Cakes

Ingredients

• 1 lb. Salmon, skinless and boneless
• 3/4 cup Quaker Oats, quick/old-fashioned
  
• 1/3 cup fat free Milk
• 2 large Egg whites, lightly beaten
• 2 Tbsp. Onion,chopped
• 1 tsp. dried Dill weed or 1 Tbsp. fresh dill, chopped
• 1/4 tsp. Salt

Method

• Flake apart with a fork or by using finger tips make it as small flakes.
• Combine all ingredients(salmon,oats,milk,egg whites,onion,dill and salt) in a medium size bowl; mix well. Let stand 5 minutes.
• Shape into a ball and make them flat like patties about 1-inch thick.
• Lightly spray non-stick griddle with non-stick cooking spray.
• Cook salmon cakes over medium heat 5 to 8 minutes on each side or until golden brown and heated through.
• Serve with Dill Sauce/hot sauce/ketchup.

Sauce

This simple sauce go perfect with salmon.

Ingredients

• 1/2 cup nonfat plain Yogurt
• 1/3 cup Tomato, seeded and chopped
• 1/3 cup Cucumber,seeded and chopped
• 1 Tbsp. Onion,chopped
• 1 tsp Dill weed,dried or 1 Tbsp. fresh dill,chopped

Method

• Combine all ingredients for sauce in a bowl; mix well.
• Cover and chill while making the salmon cakes.

Note

• Alternate with 1/2 cup sour cream instead of yogurt.
• Add favorite herbs like parsley,cilantro instead of dill.
• Jazz it up with sliced scallions.

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Nanna Adige:Dilled Salmon Cakes