Salmon Cakes with Tangy Mustard Sauce

Ingredients:

4 cans Crown Prince Pink Salmon, drained

1 potato, finely shredded

5 green onions, thinly sliced

2 red chilies, seeded and finely chopped

3/4 cup egg substitute

1/3 cup bread crumbs

3 tablespoons lemon juice

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh dill

1/2 teaspoon grated lemon rind

hot sauce to taste

Mustard Sauce:

1/2 cup sour cream

1/2 cup low fat buttermilk

1/4 cup low fat mayonnaise

1/4 cup coarse mustard

2 tablespoons lemon juice

1/4 teaspoon dry mustard

salt and black pepper to taste

Directions:

Preheat broiler. Mix all ingredients for mustard sauce in a blender until smooth. Set aside. In a large bowl, combine remaining ingredients and mix well. Form into 8 patties and place them on a greased broiler pan. Broil 5 minutes on each side or until browned and heated through. Serve salmon cakes with mustard sauce.

Serves 8.