Salmon Cakes

Ingredients

• ?16 oz pink salmon, canned or in a pouch
• ?? cup minced onion
• ?2 egg whites
• ?? cup chopped chives
• ?? cup lite sour cream
• ?1? tablespoons lime juice
• ?2 teaspoons dill weed, divided
• ?? cup whole wheat bread crumbs or oat flour
• ?2 teaspoons salt, divided
• ?4 cups mixed greens

Instructions

Salmon cakes can be made with fillets or from a can/pouch. Preheat oven to 375°F. Combine salmon with egg whites, sour cream, 1 teaspoon dill weed, 1 teaspoon salt, onion, chives, and lime juice. Form into four patties. In separate bowl, combine bread crumbs or oat flour, remaining dill weed, and remaining salt. Cover both sides of patties with bread crumb mixture. Place patties on nonstick baking sheet and coat tops with cooking spray. Bake 20 – 25 minutes or until golden brown. Serve these salmon cakes on mixed greens. 4 servings.