Mediterranean Salmon Cakes with Cucumber Sauce recipe

6 servings

Sauce:

2/3 cup diced cucumber

2/3 cup plain low-fat yogurt

1/4 teaspoon dried dill weed

2 cloves garlic, crushed

Salmon Cakes:

1 (14.75 ounce) can red salmon, drained

1 (15 ounce) can chickpeas (garbanzo beans), drained

1 cup fresh bread crumbs

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 egg whites

1 tablespoon vegetable oil, divided

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

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.