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Mini Dill Salmon Cakes

Delicious salmon cakes made with oats and the extra flavor of cheddar cheese and fresh dill. These are not only tasty but also healthy. I found this recipe in a cook book long ago and decided to try it. I made my own version by adding some new ingredients. It turned out great and definitely became the overall favorite. I enjoy a simple and healthy yogurt sauce to accompany the salmon cakes but you can pretty much use whatever you desire.

Posted on October 16, 2009

IngredientsMini Salmon Cakes


1/2 cup plain yogurt

1/3 cup chopped tomatoes, seeded

1/3 cup chopped cucumbers, seeded

1 tbsp onions, chopped

1 tbsp fresh dill, chopped or 1 tsp dried dill 


1 (14 3/4-ounce) can pink salmon, drained, skin and bones removed

 3/4 cup Quaker Oats, quick or old-fashioned, uncooked

1/3 cup 2 % milk

2 egg whites, lightly beaten

2 tablespoons finely chopped onions

1/4 cup shredded Cheddar cheese

1 tbsp fresh dill, finely chopped or 1 tsp dried dill

1/4 teaspoon salt, optional



1. Sauce: combine all ingredients in a small bowl; mix well. Cover and refrigerate while making the salmon cakes.

2. In a bowl, combine salmon, oats, milk, egg whites, onion, cheese, dill and salt in a medium bowl; mix well. Let stand for 5 minutes.

3. Shape into mini patties about 1/2 inches thick.

4. Cook salmon cakes over medium heat for 2 minute on each side, or until golden brown and heated through. Serve with the sauce.




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