6 servings (serving size: 2 salmon cakes and 1/4 cup sauce)
Photo: Randy Mayor; Styling: Lydia E. DeGaris
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
How to Make It
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.
Awesomely awesome-- and easy, too. Add some mayo (Ya, I know, more calories) to get them to hold together better. And refrigerating them before cooking will also help keep them firm when handling. Canned salmon is the way to go on this one.
These salmon cakes with the yogurt cucumber sauce were delicious. I used 0% fat Greek style yogurt, canned red salmon, fresh whole grain bread for the crumbs, and added 1/4 cup of finely chopped onion and 1/8 cup of diced red bell pepper. Had a problem with the mixture holding together so added another egg white. Really really yummy. Will be enjoying leftovers for lunch.
These were delicious and straight forward to make! Following advice from other comments, I used whole eggs-and the patties stayed together beautifully. The cucumber sauce went really well, making for a delicious meal!
These were delicious; especially with the yogurt sauce (added 1/8 tsp. of salt to sauce); definite repeat! For those that had a problem with them falling apart, I believe can salmon will hold together better than cooked fresh salmon.
I used leftover salmon instead of canned. I didn't make the sauce but a remoulade instead. These were really tasty with a nice mix of flavors. I did have a little problem getting them to stay together while cooking them. They could have used a little extra binder.
My husband and I both enjoyed these salmon cakes. I used leftover grilled salmon and added 1/4 cup of dried onion flakes. Minced onion would probably have worked as well. I used 2 whole eggs for extra moisture and flavor. The sauce was very good with them. I'll definitely make these again.
The cakes were very tasty. Lots of flavor and seasoned just right. The thing that didn't work for me was the cucumber sauce. It didn't have much flavor and drowned out the salmon cakes when I had them together.
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