Looking for something healthy and quick? These salmon cakes are fast and full of goodness that will satisfy your tastebuds.
Sauce
- ½ c nonfat, plain greek yogurt
- ½ cucumber, seeded and finely chopped
- ½ roma tomato, seeded and finely chopped
- 1 tsp dill
- 1 tsp fresh lemon juice
Mix ingredients together in a small bowl. Cover and refrigerate while making salmon cakes.
Salmon Cakes
- 6 oz can water packed pink salmon (drained, skin & bones removed)
- ¼ c oats
- 1 large egg
- 1 tsp dill
- 1 tsp cumin
- 1 tsp thyme
- 6 kalamata olives finely chopped (optional)
- ¼ c black beans (optional)
Instructions
Mix all ingredients in a bowl. Shape into 4 patties and cook 3 to 4 minutes over medium heat or until golden brown and heated through. Serve with sauce and sliced veggies.
Enjoy!
Bridget Baxter
www.BridgetBaxter.com
