1/2 cup plain nonfat yogurt
1/3 cup chopped tomato
1/3 cup chopped cucumber
3 tablespoons chopped onion, divided
2 tablespoons chopped fresh dill or 1 teaspoon dried, divided
1 garlic clove, minced
1 can (14 ounces) pink salmon, drained, skin and bones removed
3/4 cup Quaker oats (quick or old fashioned, uncooked)
1/3 cup fat-free milk
2 egg whites, lightly beaten
1/4 teaspoon salt (optional)
In small bowl, combine yogurt, tomato, cucumber, 1 tablespoon onion, 1 tablespoon dill and garlic; mix well. Cover and chill. In medium bowl, combine salmon, oats, milk, egg whites, remaining 2 tablespoons onion and 1 tablespoon dill, and salt; mix well. Let stand 5 minutes.
Shape into 5 oval patties about 1-inch thick. Lightly spray nonstick skillet with no-stick cooking spray. Cook salmon cakes in skillet, over medium heat, 3 to 4 minutes on each side or until golden brown and heated through. Serve with sauce.
Makes 5 servings.
Calories 180 Fat 6 g Fiber 0 g.