Ingredients
- 1 egg
- 1/4 cup small-curd nonfat cottage cheese
- 1 tablespoon chopped fresh dill or 1 teaspoon dried dill weed
- 1 teaspoon lemon pepper seasoning
- 1/4 cup sliced green onions
- 1 can (14.75 ounces) traditional pack Alaska salmon or 2 cans or pouches (6 to 7.1 ounces each) skinless, boneless salmon, drained and chunked
- 3 tablespoons garlic-and-herb bread crumbs
- Vegetable oil
- Yogurt Dill Sauce
Yogurt Dill Sauce Ingredients
- 1/2 cup nonfat yogurt
- 1 1/2 teaspoons finely minced fresh garlic
- Salt and pepper
- 1 tablespoon chopped fresh dill or 1 teaspoon dried dill weed
- 1/4 cup grated cucumber (squeeze dry)
Directions
- In medium bowl, whisk egg lightly. Add cottage cheese, dill, lemon pepper and green onions; mix well.
- Mix in drained salmon, then sprinkle in bread crumbs and mix well.
- Shape mixture into 4 patties, 1/2 to 3/4 inch thick and 3 inches in diameter.
- Heat nonstick skillet over medium-high heat and brush skillet with oil.
- Fry salmon cakes for about 2-1/2 to 3 minutes per side.
- Cakes should be crisp and golden on the outside and still moist on the inside.
To Make Yogurt Dill Sauce:
- Mix yogurt and garlic, and add salt and pepper to taste. Stir in dill and cucumber. Refrigerate, covered, until ready to serve.
Nutritional Information Per Serving:
Calories: 217
Fat: 8 grams
Sodium: 897 miligrams
Cholesterol: 112 miligrams
Protein: 27 grams
Carbohydrates: 8 grams
Source: ASMI