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Salmon Cakes w/ Cucumber Sauce
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Brief Description
The "light and colorful cucumber sauce, made w/ yogurt, is the perfect complement to these golden brown salmon patties."
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Main Ingredient
Low-fat yogurt; Can pink salmon; Quaker Oats
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Category: Fish or seafood
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Cuisine: American
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Prep Time: 20 min(s)
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Cook Time: 10 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
VARIATION: Two 6 1/2-oz. cans chunk tuna in water, drained and flaked, can be substituted for salmon.
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Posted By: mamakjking
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Posted On: Feb 17, 2013
Number of Servings:
Ingredients:
- 1/2 cups - Plain low-fat yogurt For sauce
- 1/3 cups - Chopped tomato For sauce
- 1/3 cups - Chopped cucumber For sauce
- 1 tablespoons - Finely chopped onion For sauce
- 1 tablespoons - Snipped fresh dill or 1 tsp. dill weed For sauce
- 1 cans - 15 1/2-oz. can Pink salmon Drained, skin and bones removed - For cakes
- 3/4 cups - Quaker Oats (quick or old-fashioned) Uncooked; For cakes
- 1/3 cups - Skim or low-fat milk For cake
- 1 whole - Egg white or whole egg For cakes
- 2 tablespoons - Finely chopped onion For cakes
- 1 tablespoons - Snipped fresh dill or 1 tsp. dill weed For cakes
- 1/4 teaspoons - Salt (optional)
- 1 tablespoons - Margarine
Directions:
1. For sauce, combine all ingredients, mix well; chill.
2. For salmon cakes, combine remaining ingredients except margarine; mix well.
3. Shape to form 5 oval patties about 1-in. thick.
4. Pan fry in margarine over medium heat 3-4 min. on each side or until golden brown and heated through. Serve w/ sauce.
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