Mediterranean Salmon Cakes with Cucumber Sauce

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

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.