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6
Servings
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10 min
Preparation Time
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10 min
Cook Time
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Both crispy and tender, Dilled Salmon Cakes is a dish you’re going to want to enjoy again and again. Top these salmon patties with oatmeal with a zesty, citrus-like sauce made with a yogurt base. This recipe makes for a yummy appetizer or side dish for lunch or dinner.
Ingredients
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Salmon Cakes
- 1 can (4.75 oz) pink salmon, drained, skin and bones removed
- 3/4 cup Quaker® Oats (quick or old fashioned, uncooked)
- 1/3 cup skim milk
- 1/3 cup liquid egg substitute with yolk or 1 egg, lightly beaten
- 1 tbsp finely chopped onion
- 1 tbsp finely chopped fresh dill or 1 tsp dried dill weed
- 1/4 tsp salt (optional)
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Sauce
- 1/2 cup plain nonfat yogurt
- 1/3 cup seeded, chopped tomato
- 1/3 cup seeded, chopped cucumber
- 1 tbsp finely chopped onion
- 1 tbsp finely chopped fresh dill or 1 tsp dried dill weed
Cooking 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.
Key Products
Missing a few ingredients? Find the perfect substitute with what you have on hand.
Ingredient Substitutions
- Calories 150
- Fat 5g
- Saturated Fat 1g
- Cholesterol 35mg
- Sodium 240mg
- Total Carbohydrate 9g
- Fiber 1g
- Sugar 2g
- Protein 19g
- Calcium 8%
- Vitamin D 110%
- Vitamin C 4%
- Vitamin A 6%
- Potassium 10%
- Iron 6%
- Thiamin 6%
- Magnesium 10%
- Whole grain 10g
*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
