Salmon Cakes w/ Cucumber Sauce Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

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.

    Brief Description

    The "light and colorful cucumber sauce, made w/ yogurt, is the perfect complement to these golden brown salmon patties."

    Main Ingredient:

    Low-fat yogurt; Can pink salmon; Quaker Oats

    Category:  Fish or seafood

    Cuisine:  American

    Prep Time: 20 min
    Cook Time: 10 min

    Notes

    VARIATION: Two 6 1/2-oz. cans chunk tuna in water, drained and flaked, can be substituted for salmon.

    Source

    The Quaker Oats Treasury of Best Recipes

    Posted By:

    mamakjking

    Posted On:

    February 17, 2013

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