Quaker_Salmon_Cakes

Dilled Salmon Cakes

Preparation: 20 mins

Cooking:

Salmon Cakes:
1 Can(s) (14-3/4 ounces) pink salmon, drained, skin and bones removed
3/4 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
1/3 Cup(s) Skim Milk
1/3 Cup(s) liquid egg substitute with yolk or 1 egg, lightly beaten
1 Tablespoon(s) finely chopped onion
1 Tablespoon(s) finely chopped fresh dill or 1 teaspoon dried dill weed
1/4 Teaspoon(s) salt (optional)

Sauce:
1/2 Cup(s) Plain Nonfat Yogurt
1/3 Cup(s) seeded, chopped tomato
1/3 Cup(s) seeded, chopped cucumber
1 Tablespoon(s) finely chopped onion
1 Tablespoon(s) finely chopped fresh dill or 1 teaspoon dried dill weed
Add to basket
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 non-stick 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.

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