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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 2 |
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From the costco recipe magazine. Ingredients:
1/2 cup plain nonfat yogurt |
1/3 cup tomato, seeded and chopped |
1/3 cup cucumber, seeded and chopped |
1 tablespoon onion, finely chopped |
1 tablespoon fresh dill, finely chopped |
1 (14 3/4 ounce) can pink salmon, drained, skin and bones removed |
3/4 cup rolled oats |
1/3 cup nonfat milk |
2 egg whites, lighly beaten |
2 tablespoons onions, finely chopped |
1 tablespoon fresh dill, finely chopped |
salt |
Directions:
1. For the Sauce:.
2. Combine all ingredients in a small bowl and mix well.
3. Cover and chill while making the cakes.
4. For the Cakes:.
5. Combine the salmon, oats, milk, egg whites, onion, dill, and salt in a medium bowl and mix well; let stand 5 minutes.
6. Shape into 5 oval patties about 1 inch thick.
7. Lightly spray a non-stick skillet with cooking spray.
8. Cook salmon cakes over medium heat for 3-4 minutes on each side, or until golden brown and heated through.
9. Serve with the sauce.
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