| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 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 teaspoon |
| Dried dill weed | ||
| 1 | cn | (14-3/4 oz) pink salmon; drained, skin and bones removed |
| 3/4 | c | Quaker¨ Oats (quick or old fashioned; uncooked) |
| 1/3 | c | Skim milk |
| 2 | Egg whites; lightly beaten | |
| 2 | tb | Finely chopped onion |
| 1 | tb | Finely chopped fresh dill or 1 teaspoon dried dill weed |
| 1/4 | ts | Salt; (optional) |
| 5 | SERVINGS |
INSTRUCTIONS
SAUCE SALMON CAKES 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. 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 <mdstephe@ix.netcom.com> on May 5, 1998
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