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

Preheat oven to 375 degrees. Mix all ingredients except bread crumbs and dill weed. Stir until well mixed and salmon flakes. Form 8 cakes. Combine bread crumbs and dill weed in a bowl. Roll the cakes in the mixture. Place cakes on a non stick baking sheet and bake 10 to 15 minutes or until golden brown. Serves 4. 2 cake serving, 225 calories.