Yield
Makes 4 servings (serving size: 2 salmon cakes and 1/4 cup yogurt sauce)
Kate Sears

How to Make It

Step 1

Mix salmon, wheat berries, whole-wheat breadcrumbs, and 3 egg whites. Form into 8 patties; chill for 15 minutes. Dip cakes in remaining egg white and dredge in panko.

Step 2

Preheat oven to 425°. Combine yogurt, dill, and lemon juice; set aside.

Step 3

Bake salmon cakes in middle of oven for 15 minutes or until heated through and tops are golden. Preheat broiler; brown tops of cakes for 10–20 seconds. Serve with cucumbers, pickled ginger, and dill sauce.

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