Maryland Salmon Cakes with Yogurt Dill Sauce

Ingredients:

1 large can skinless and boneless salmon ( 15 oz )

1 egg

1/4 cup small-curd nonfat cottage cheese

1 Tablespoon chopped fresh dill

1 teaspoon lemon pepper seasoning

1/4 cup sliced green onions

3 Tablespoons garlic and herb bread crumbs

Vegetable oil

Yogurt Dill Sauce:

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, and squeezed dry, cucumber

Mix yogurt and garlic, and add salt and pepper to taste. Stir in dill and cucumber. Refrigerate, covered, until ready to serve.

Directions:

Drain salmon.

In a medium bowl, whisk egg lightly. Add cottage cheese, dill, lemon pepper and green onions, and 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 a nonstick skillet over medium-high heat and brush skillet with oil. Fry the 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.

Serve with Yogurt Dill Sauce.