Mediterranean Salmon Cakes with Cucumber Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Bring the flavors of the Mediterranean to your table with these healthy Salmon Cakes topped with fresh Cucumber Sauce. Add more hot sauce to your liking for a spicier patty. Ingredients:
2/3 cup diced cucumber |
2/3 cup plain low-fat yogurt |
1/4 teaspoon dried dill |
2 garlic cloves, crushed |
1 (14.75-ounce) can red salmon, drained |
1 (15-ounce) can chickpeas (garbanzo beans), drained |
1 cup fresh breadcrumbs (about 2 (1-ounce) slices) |
1/4 cup sliced ripe olives |
1/2 cup chopped fresh parsley |
2 tablespoons lime juice |
1 teaspoon hot sauce |
1/2 teaspoon ground cumin |
1/4 teaspoon salt |
2 large egg whites, lightly beaten |
1 tablespoon vegetable oil, divided |
Directions:
1. To prepare sauce, combine cucumber, yogurt, dill, and garlic in a small bowl.
2. To prepare salmon cakes, remove bones and skin from salmon. Place chickpeas in a medium bowl; partially mash chickpeas with a fork. Stir in salmon, breadcrumbs, and olives. Combine parsley and next 5 ingredients (parsley through egg whites) in a small bowl; stir into salmon mixture. Divide mixture into 12 equal portions, shaping each into a 3/4-inch-thick patty.
3. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 6 patties; cook 4 minutes. Carefully turn patties over, and cook 4 minutes or until golden. Repeat procedure with 1 1/2 teaspoons oil and remaining patties. Serve with sauce.
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