15 1/2 oz Salmon ; drained and flaked
2    Egg; beaten
1 c  Bread crumbs;dry divided
1/4 c  Green onion; chopped
2 tb Lemon juice
1/8 ts Pepper
1 c  Vegetable oil

In med. bowl, combine salmon, eggs, 2/3 cup bread crumbs, the scallions,
lemon juice, and pepper until well-blended. Shape into 4 patties, about
3/4″ thick; coat with remaining bread crumbs. Place patties on
wax-paper-lined plate; chill 1 hour. In lrg. skillet, heat oil over med.
heat. Add patties and cook 5 min. per side until browned; drain on paper
towels. Serve with Yogurt-Cucumber Sauce. Makes 4 servings.
Yogurt-Cucumber Sauce In med. bowl, combine well 1/2 cup plain
low-fat yogurt, 1/4 cup chopped, pared cucumber, 1 Tbsp. fresh chopped
dill and a pinch of salt and pepper. Cover and chill 30 min. before
using. Makes 1 cup