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Rating: 4 stars
12 Ratings
  • 5 star values: 4
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2

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.

Recipe by Cooking Light May 1999

Gallery

Credit: Randy Mayor; Styling: Lydia E. DeGaris

Recipe Summary

Yield:
6 servings (serving size: 2 salmon cakes and 1/4 cup sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare sauce, combine cucumber, yogurt, dill, and garlic in a small bowl.

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  • 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.

  • 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.

Nutrition Facts

243 calories; calories from fat 29%; fat 8.5g; saturated fat 1.8g; mono fat 3.1g; poly fat 3g; protein 18g; carbohydrates 28.2g; fiber 2.6g; cholesterol 23mg; iron 3mg; sodium 399mg; calcium 221mg.
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