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Mediterranean Salmon Cakes with Cucumber Sauce

Photo: Randy Mayor; Styling: Lydia E. DeGaris
Yield 6 servings (serving size: 2 salmon cakes and 1/4 cup sauce)
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

  • 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

Nutrition 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

How to Make It

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

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  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.