Quaker® Dilled Salmon Cakes

Quaker® Dilled Salmon Cakes

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Servings 6 (1 cake each)

Ingredients

  

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Salmon Cakes

• 1 can (14 3/4 oz) pink salmon drained, skin and bones removed
• 3/4 cups Quaker® Oats (quick or old fashioned) uncooked
• 1/3 cup skim milk
• 1/3 cup liquid egg substitute or 1 egg lightly beaten
• 1 Tbsp onion finely chopped
• 1 Tbsp dill finely chopped, or 1 tsp dried dill
• 1/4 tsp salt optional

Sauce

• 1/2 cup yogurt plain, nonfat
• 1/3 cup tomato seeded, chopped
• 1/3 cup cucumber seeded, chopped
• 1 Tbsp onion finely chopped
• 1 Tbsp dill finely chopped, or 1 tsp dried dill

Instructions

 

• 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 and heated through. Serve with sauce.

Notes

Recipe courtesy of our partners at Quaker®

Nutrition

Calories: 150kcalCarbohydrates: 9gProtein: 19gFat: 5gCholesterol: 35mgSodium: 240mgFiber: 1gSugar: 2g

Course Appetizer, Breakfast, Entrees

Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.