Salmon Cakes with Dill Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Prep: 25 minutes; Cook: 15 minutes; Total Time: 40 minutes. Ingredients:
2 cups leftover salmon, broken into pieces |
1 1/4 cups leftover wheat berries |
1/2 cup whole-wheat breadcrumbs |
4 large egg whites, divided |
3/4 cup panko (japanese breadcrumbs) |
1 cup 2% greek-style yogurt |
1/4 cup chopped fresh dill |
1 tablespoon fresh lemon juice |
1/2 cup sliced cucumbers |
4 teaspoons pickled ginger |
Directions:
1. Mix salmon, wheat berries, whole-wheat breadcrumbs, and 3 egg whites. Form into 8 patties; chill for 15 minutes. Dip cakes in remaining egg white and dredge in panko.
2. Preheat oven to 425°. Combine yogurt, dill, and lemon juice; set aside.
3. Bake salmon cakes in middle of oven for 15 minutes or until heated through and tops are golden. Preheat broiler; brown tops of cakes for 10–20 seconds. Serve with cucumbers, pickled ginger, and dill sauce.
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