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Dilled Salmon Cakes

Ingredients
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,
nonfat1/3 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.

Servings -6
Nutrition FactsCalories
:150 Total Fat -5g, Cholesterol – 35mg, Total Carb – 9 g, Dietary Fiber – 1g, Sugars – 2g,
Protein – 19g.

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