2 egg whites
1/4 c. low-cal sour cream
1 (16 oz.) can pink salmon, coarsely chopped
1/2 c. Progresso Italian bread crumbs
1/2 tsp. dill weed
1 tbsp. lemon juice
1 sm. onion, minced

Preheat oven to 375 degrees. Blend all ingredients except bread crumbs and dill weed. Stir until well mixed and salmon flakes. Form 8 cakes. Combine the bread crumbs and the dill weed in a bowl. Roll the cakes in the mixture. Place cakes on a nonstick baking sheet, and bake 10 to 15 minutes or until golden brown. Serve with Sour Cream and Cucumber Topping. Makes 4 servings, 225 calories each.