Home Recipes Dilled Salmon Fish Cakes

Dilled Salmon Fish Cakes

Name: Dilled Salmon Fish Cakes
Prep time: 00:15
Cook time: 00:05
Total time: 00:20
Yield: 5
Ingredients: 0.5 cup Non-fat plain yogurt; 0.33 cup Tomato; 0.33 cup Cucumber; 1 tbsp Onion; 1 tbsp Fresh dill; 15 oz Pink salmon; 0.75 cup Large flake oats; 0.33 cup Fat-free milk; 2 Egg whites; 2 tbsp Onion; 1 tbsp Fresh dill; 0.25 tsp Salt

20-minute recipe Serves 5

Ready in just 20 minutes, these golden-brown fish cakes are elegant appetizers for any get-together. (Especially a midday brunch.) Tip: Garnish your salmon fish cakes with a dollop of sour cream or yogurt, and fresh dill for perfect presentation.

20-minute recipe Serves 5

Ingredients

1/2 cup

Plain yogurt

1/3 cup

Chopped tomato

1/3 cup

Chopped cucumber

2 tbsp

Chopped fresh dill

2 213-g cans

Pink salmon, drained

3/4 cup

Large-flake oats

1/3 cup

Milk

Egg, lightly beaten

2 tbsp

Chopped onion

1/4 tsp

Salt

Directions

Prep: 15-minute | Cook: 5-minute

1
Stir together yogurt, tomato, cucumber and 1 tbsp dill in small bowl. Cover and chill.
2
Combine salmon, oats, milk, egg, onion, salt and remaining 1 tbsp dill in medium bowl. Let stand 5 minutes.
3
Shape into 5 patties about 1 inch thick.
4
Heat a nonstick frying pan over medium. Spray with cooking spray. Add salmon cakes and cook until golden brown and heated through, 3 to 4 minutes on each side. Serve salmon cakes with yogurt sauce.

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Dilled Salmon Fish Cakes

Ingredients

Directions

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