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Dilled Salmon Cakes

Sauce:
1/2 cup plain nonfat yogurt
1/3 cup seeded, chopped tomato
1/3 cup seeded, chopped cucumber
1 tablespoon finely chopped onion
1 tablespoon finely chopped fresh dill or 1 teaspoon dried dill weed
Salmon Cakes:
1 (14.75-ounce) can pink salmon, drained, skin and bones removed
3/4 cup Quaker® Oats (quick or old fashioned, uncooked)
1/3 cup fat-free milk
2 large egg whites, lightly beaten
2 tablespoons finely chopped onion
1 tablespoon finely chopped fresh dill or 1 teaspoon dried dill weed
1/4 teaspoon salt (optional)

1. Combine all ingredients for sauce in small bowl; mix well. Cover and chill while making salmon cakes.
2. Combine all ingredients for salmon cakes in medium bowl; mix well. Let stand 5 minutes.
3. Shape into 5 oval patties about 1-inch thick.
4. Lightly spray non-stick skillet with non-stick cooking spray.
5. Cook salmon cakes over medium heat 3 to 4 minutes on each side or until golden brown and heated through.
6. Serve with sauce.

Makes 5 servings.

Nutritional Information: 1/5 of recipe. Calories 180, Calories From Fat 45, Total Fat 5g, Saturated Fat 1.5g, Cholesterol 30mg, Sodium 110mg, Total Carbohydrates 12g, Dietary Fiber 2g, Protein 21g, Total Sugar 3g.

Recipe provided courtesy of The Quaker Oats Company.