Mediterranean Salmon Cakes with Cucumber Sauce

Mediterranean Salmon Cakes with Cucumber Sauce Recipe
Photo: Randy Mayor; Styling: Lydia E. DeGaris
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.

Yield:

6 servings (serving size: 2 salmon cakes and 1/4 cup sauce)

Recipe from

Nutritional Information

Calories 243
Caloriesfromfat 29 %
Fat 8.5 g
Satfat 1.8 g
Monofat 3.1 g
Polyfat 3 g
Protein 18 g
Carbohydrate 28.2 g
Fiber 2.6 g
Cholesterol 23 mg
Iron 3 mg
Sodium 399 mg
Calcium 221 mg

Ingredients

Sauce:
2/3 cup diced cucumber
2/3 cup plain low-fat yogurt
1/4 teaspoon dried dill
2 garlic cloves, crushed
Salmon cakes:
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

Preparation

To prepare sauce, combine cucumber, yogurt, dill, and garlic in a small bowl.

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.

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.

Note:

May 1999
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