Mediterranean Salmon Cakes with Cucumber Sauce

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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 243
  • Calories from fat: 29%
  • Fat: 8.5g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 3g
  • Protein: 18g
  • Carbohydrate: 28.2g
  • Fiber: 2.6g
  • Cholesterol: 23mg
  • Iron: 3mg
  • Sodium: 399mg
  • Calcium: 221mg

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.
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