Quaker® Dilled Salmon Cakes
|
Print Recipe
Print Recipe |
| Servings |
| 6(1 cake each) |
| Servings |
| 6(1 cake each) |
Ingredients
- Salmon Cakes
- 1 can (14 3/4 oz) pink salmon drained, skin and bones removed
- 3/4 cups Quaker® Oats (quick or old fashioned) uncooked
- 1/3 cup skim milk
- 1/3 cup liquid egg substitute or 1 egg lightly beaten
- 1 Tbsp onion finely chopped
- 1 Tbsp dill finely chopped, or 1 tsp dried dill
- 1/4 tsp salt optional
- Sauce
- 1/2 cup yogurt plain, nonfat
- 1/3 cup tomato seeded, chopped
- 1/3 cup cucumber seeded, chopped
- 1 Tbsp onion finely chopped
- 1 Tbsp dill finely chopped, or 1 tsp dried dill
Servings: (1 cake each)
Units:
|
Ingredients
Servings: (1 cake each)
Units:
|
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.
Recipe Notes
Recipe courtesy of our partners at Quaker®
Nutrition Facts
| Calories | 150kcal |
| Total Fat | 5g |
| Cholesterol | 35mg |
| Sodium | 240mg |
| Total CarbDietary FiberSugars | 9g1g2g |
| Protein | 19g |
|
Recipe Notes Recipe courtesy of our partners at Quaker® |
Nutrition Facts
|
Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.