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| 15 1/2 x ca. 30 g | Salmon ; drained and flaked |
| 2 | egg beaten |
| 1 Tasse | Bread crumbs;dry divided |
| 1/4 Tasse | green onion chopped |
| 2 Esslöffel | lemon juice |
| 1/8 Teelöffel | pepper |
| 1 Tasse | vegetable oil |
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In med. bowl, combine salmon, eggs, 2/3 cup bread crumbs, the scallions, lemon juice, and pepper until well-blended. Shape into 4 patties, about 3/4" thick; coat with remaining bread crumbs. Place patties on wax-paper-lined plate; chill 1 hour. In lrg. Skillet, heat oil over med. Heat. Add patties and cook 5 min. Per side until browned; drain on paper towels. Serve with Yogurt-Cucumber Sauce. Makes 4 servings. Yogurt-Cucumber Sauce In med. Bowl, combine well 1/2 cup plain low-fat yogurt, 1/4 cup chopped, pared cucumber, 1 Tbsp. Fresh chopped dill and a pinch of salt and pepper. Cover and chill 30 min. Before using. Makes 1 cup
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