Healthier Salmon Cakes With Lime Dill Sauce

• Salmon Cakes
• 1/2 cup plain fat-free yogurt
• 1/3 cup parmesan cheese, grated
• 1/4 cup egg substitute
• 1 tablespoon Dijon mustard
• 1 tablespoon chives, minced
• 1 tablespoon parsley, chopped
• 1 shallot, minced
• 1 teaspoon garlic, minced
• 1/4 teaspoon salt
• 1/8 teaspoon fresh ground black pepper
• 16 ounces canned salmon
• 1/2 cup panko breadcrumbs
• nonstick cooking spray
• Lime Dill Sauce
• 8 ounces plain fat-free yogurt
• 2 teaspoons lime juice
• 2 teaspoons lime zest
• 2 tablespoons fresh dill, chopped
• 1/4 teaspoon salt
• 1/8 teaspoon white pepper

1. To make the salmon cakes, first mix together yogurt, Parmesan cheese, egg, mustard, chives, parsley, shallot, garlic, salt and pepper in a large bowl.
2. Gently mix salmon and panko breadcrumbs into the yogurt mixture.
3. Divide salmon-yogurt mixture into 8 equal portions and shape into 2-inch cakes. Refrigerate for 1 to 4 hours.
4. Meanwhile, prepare the lime dill sauce. In a medium bowl, stir together yogurt, lime juice, lime zest, dill, salt and pepper. Mix well and refrigerate until well chilled.
5. To finish the salmon cakes, spray a large nonstick skillet with nonstick cooking spray and place over medium high heat.
6. Slide cakes into the hot skillet and cook about 4 minutes per side or until golden brown and heated through.
7. Serve the cakes hot with the chilled lime dill sauce.

salmon cakes, yogurt, parmesan cheese, egg substitute, mustard, chives, parsley, shallot, garlic, salt, fresh ground black pepper, salmon, breadcrumbs, nonstick cooking spray, dill sauce, yogurt, lime juice, lime zest, fresh dill, salt, white pepper

Taken from www.food.com/recipe/healthier-salmon-cakes-with-lime-dill-sauce-373814 (may not work)