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Dilled Salmon Cakes

Sauce:
1/2 cup sour cream
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 quick oats
1/3 cup 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

1. For Sauce: Combine all ingredients for sauce in small bowl; mix well. Cover and chill while making salmon cakes.
2. For Salmon Cakes: Combine all ingredients for salmon cakes in medium bowl; mix well. Let stand 5 minutes.
3. Shape into 6 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 6 servings.

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