Salmon Cakes

Ingredients:

• 1 large egg, lightly beaten
• 1/2 small red onion, minced
• 1 tbsp fresh lemon juice
• 1 1/2 tsp dried thyme
• 1 1/2 tsp Dijon mustard
• 4 cups loosely packed chopped cooked salmon
• 1 tsp extra-virgin olive oil
• 1/4 cup reduced-fat sour cream
• salt
• freshly ground black pepper

Makes 4 Servings

1. Whisk together egg, onion, lemon juice, thyme, mustard, 3/4 tsp salt and 1/4 tsp pepper in a large mixing bowl. Add salmon and gently stir together. Form 4 patties, about 3/4 inch thick (cakes can be prepared up to 1 day ahead; wrap separately and refrigerate).
2. Heat oil over medium heat in a large cast-iron or nonstick skillet. Reduce heat to medium-low, lower  cakes into pan with a spatula, and cook until browned, cooking in batches if necessary, 5 minutes per side (because the cakes do not have bread crumbs, they may appear liquidy before they enter the pan). Serve warm with sour cream.

WW POINTS VALUE: 9 pts.

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Salmon is a wonderful way to kick start your diet and it also acquires a taste. Salmon cakes are like fish burgers without the buns. These cakes were really nice and I also served a  side of green beans drizzled in olive oil for a more filling dinner. These cakes will fill you up and you won't be looking for some thing to eat afterwards, they're that good.