Salmon Cakes with Tangy Mustard Sauce

4 cans Crown Prince Pink Salmon, drained
1 potato, finely shredded
5 green onions, thinly sliced
2 red chilies, seeded and finely chopped
3/4 cup egg substitute
1/3 cup bread crumbs
3 tablespoons lemon juice
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh dill
1/2 teaspoon grated lemon rind
hot sauce to taste

Mustard Sauce:
1/2 cup sour cream
1/2 cup low fat buttermilk
1/4 cup low fat mayonnaise
1/4 cup coarse mustard
2 tablespoons lemon juice
1/4 teaspoon dry mustard
salt and black pepper to taste

Preheat broiler. Mix all ingredients for mustard sauce in a blender until smooth. Set aside. In a large bowl, combine remaining ingredients and mix well. Form into 8 patties and place them on a greased broiler pan. Broil 5 minutes on each side or until browned and heated through. Serve salmon cakes with mustard sauce. Serves 8.