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Salmon Cakes with Dill Sauce

Kate Sears
Yield Makes 4 servings (serving size: 2 salmon cakes and 1/4 cup yogurt sauce)
Prep: 25 minutes; Cook: 15 minutes; Total Time: 40 minutes.

Ingredients

  • 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

Nutrition Information

  • calories 387
  • fat 12 g
  • satfat 3 g
  • monofat 4 g
  • polyfat 4 g
  • protein 41 g
  • carbohydrate 29 g
  • fiber 2 g
  • cholesterol 84 mg
  • iron 2 mg
  • sodium 431 mg
  • calcium 89 mg

How to Make It

  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.

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

  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.