Lightened Up Salmon Cakes

• 1 1/2 tablespoons olive oil
• 1/2 onion finely chopped
• 1 celery stalks small large or 2, finely diced
• 2 tablespoons fresh parsley chopped
• 2 cans salmon boneless, skinless cooked
• 4 egg whites whisked
• 1 1/2 teaspoons dijon mustard
• 1 cup whole wheat breadcrumbs
• salt
• pepper
• red pepper flakes
• 1/4 cup light mayonnaise
• 3/4 cup nonfat plain yogurt
• 1/4 cup low-fat sour cream
• 1 garlic clove pressed, or finely chopped
• 1/2 lemon
• 2 tablespoons dill
• 3 tablespoons chives
• salt
• white pepper

1. Heat 1/2 tablespoon olive oil in large pan over medium-high heat. Add onions, celery, salt and pepper. Cook for about 5 minutes, or until softened.
2. Place salmon in a medium bowl and flake with a fork. Add egg, mustard and 1 tablespoon olive oil in a large bowl; mix well.
3. Add onion mixture, bread crumbs, salt, pepper, red pepper flakes and parsley, stir to combine.
4. Heat large non-stick pan over medium heat, mist with cooking spray.
5. Meanwhile shape a palm full of the mixture into a patty and place in heated pan. Cook patties for about 3 minutes on each side, or until they are golden brown.
6. For the Herb Sauce, combine mayonnaise, yogurt, sour cream, garlic, lemon juice, dill, chives, salt and pepper in a small bowl and mix well.

olive oil, onion, celery, parsley, salmon, egg whites, mustard, whole wheat breadcrumbs, salt, pepper, red pepper, light mayonnaise, nonfat plain yogurt, lowfat sour cream, garlic, lemon, dill, chives, salt, white pepper

Taken from www.yummly.com/recipe/Lightened-Up-Salmon-Cakes-1664728 (may not work)