Prep: 25 minutes; Cook: 15 minutes; Total Time: 40 minutes.
2 cups leftover salmon, broken into pieces
1 1/4 cups leftover wheat berries
1/2 cup whole-wheat breadcrumbs
4 large egg whites, divided
3/4 cup panko (Japanese breadcrumbs)
1 cup 2% Greek-style yogurt
1/4 cup chopped fresh dill
1 tablespoon fresh lemon juice
1/2 cup sliced cucumbers
4 teaspoons pickled ginger
How to Make It
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.
Preheat oven to 425°. Combine yogurt, dill, and lemon juice; set aside.
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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