Easy Salmon Cakes

Low Fat Version - 100 calories for 2 cakes and 2 teaspoons of sauce!

Sauce:
1 lime
1/2 cup fat free mayonnaise
1/4 cup fat free sour cream

Salmon Cakes:
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 onion (white and green parts)
1 Tablespoon snipped fresh cilantro
3/4 cup dried unseasoned bread crumbs
1/3 cup fat free mayonnaise
1 egg white

Instructions:
1. Zest lime into small bowl for the sauce, then squeeze 2 teaspoons of sauce into the bowl. Add mayo and sour cream, mix well, cover and refrigerate until ready to serve.
2. Combine bell pepper, green onions, cilantro, 1/2 cup bread crumbs, mayo, egg white and salmon. Mix well.
3. Sprinkle remaining bread crumbs onto plate. Form salmon cakes from mixture and turn in remaining crumbs to form an even coat.
4. Heat skillet over medium heat until hot, cook salmon cakes 6-8 minutes or until golden brown, turn once half way through cook time.
Serve with sauce and enjoy!

Lots of Fat way:
I don't use low-fat anything, I also added 1/2 an onion and sauteed all the veggies before I added them to the mixture. I also used italian style bread crumbs and skipped the cilantro because I personally am not a fan. Really easy and even my husband liked it, and he hates fish!