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"Hunger is the best sauce in the world."--Cervantes

Salmon Cakes Recipe

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This recipe for Salmon Cakes is from The Bietz Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Sauce:
1/2 cup plain non-fat yogurt
1/3 cup seeded, chopped tomato
1/3 cup seeded, chopped cucumber
1 tbsp finely chopped onion
1 tbsp finely chopped fresh dill or 1 tsp dried dill weed

Salmon cakes:
1 can pink salmon, drained, skin and bones removed
3/4 cup oats (quick or old fashioned, uncooked)
1/3 cup skim milk
1/3 cup liquid egg substitute with yolk or 1 egg, lightly beaten
2 tbsp finely chopped onion
1 tbsp finely chopped fresh dill or 1 tsp dried dill weed
1/4 tsp salt
Directions:
Directions:
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.

 

 

 

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