Salmon Cakes with Tangy Mustard Sauce

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

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