1/2 cup fat free mayonnaise
1/4 cup fat free sour cream
2 cans (6 oz) skinless, boneless, pink salmon packed in water, drained and flaked.
1/4 cup finely chopped red bell pepper
1/4 cup thinly sliced green onions
1 tbsp snipped fresh cilantro
3/4 cup unseasoned dry bread crumbs, divided
1/3 cup fat free mayonnaise
1 egg white
For the sauce, zest the lime to measure 2 tsp lime zest and squeeze out about 2 tsp of lime juice. In a small bowl, mix the lime juice, zest, mayo, and sour cream until well blended. Cover and refrigerate until ready to serve.
For the patties, drain the salmon and flake it to separate the meat. Prepare the chopped bell pepper, onion, and cilantro. Mix the bell pepper, onion, cilantro, 1/2 cup bread crumbs, mayonnaise, egg white, and salmon.
Sprinkle the remaining bread crumbs onto the bottom of a plate. Scoop the salmon mixture over the bread crumbs (makes about 7-8 patties), flatten with the back of a spoon to about 1/2 inch thickness. Turn the patty over to evenly coat in the bread crumbs.
Heat a 12" skillet over medium heat. Cook salmon cakes 6-8 minutes or until golden brown. Serve with the chilled lime sauce! Enjoy!