Salmon Cakes

Here's a perfect dish for those on the go, and very pescetarian friendly. You just need a blender, a non-stick skillet, and did we mention that this is quick and easy?

Ingredients

½ cup plain fat-free yogurt
½ cup chopped tomato
½ cup chopped cucumber
1 tablespoon finely chopped onion
1 tablespoon finely chopped fresh dill
1 can pink salmon, drained, skin and bones removed
¾ cup Quaker Oats
½ cup fat-free milk
2 egg whites, lightly beaten
2 tablespoons finely chopped onion
1 tablespoon finely chopped fresh dill
¼ teaspoon salt (optional)

Procedure

1 For the sauce, combine yogurt, tomato, cucumber, onion, and dill in a small bowl. Mix well. Cover and chill.
2 For the salmon cakes, combine salmon, Quaker Oats, milk, egg whites, onion, dill, and salt in a medium bowl. Mix well.
3 Let stand for 5 minutes. Shape into 5 oval patties about 1 inch thick.
4 Lightly spray a non-stick skillet.
5 Cook salmon cakes over medium heat for 3 to 4 minutes on each side, until golden brown. Serve with the sauce.
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