Steps:
- In a large bowl, mix the salmon, crackers, dill, scallions, egg white, hot-pepper sauce, and salt. Form into 2 cakes.
- In a large nonstick skillet, warm the oil over medium heat. Add the cakes and cook for 4 minutes, or until browned. Turn and cook for 4 minutes. Serve with the lemon wedges and Herb Sauce.
- For Herb Sauce: In a small bowl, mix the sour cream and herbs. Season with the lemon juice, salt, and pepper.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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