Mediterranean Salmon Cakes with Cucumber Sauce

Mediterranean Salmon Cakes with Cucumber Sauce
Photo by Randy Mayor

Ingredients

  • 2/3 cup plain low-fat yogurt
  • 2/3 cup diced cucumber
  • 2/3 cup plain low-fat yogurt
  • 1 cup fresh breadcrumbs (about 2 (1-ounce) slices)
  • 2 garlic cloves, crushed
  • 2 large egg whites, lightly beaten
  • ¼ teaspoon salt
  • + 27 more ingredients
    • ½ teaspoon ground cumin
    • 1 tablespoon vegetable oil, divided
    • 2 tablespoons lime juice
    • ½ cup chopped fresh parsley
    • 2/3 cup diced cucumber
    • 2 tablespoons lime juice
    • Salmon cakes:
    • ½ cup chopped fresh parsley
    • 1 (14.75-ounce) can red salmon, drained
    • Salmon cakes:
    • ¼ teaspoon dried dill
    • 1 (14.75-ounce) can red salmon, drained
    • Sauce:
    • ¼ teaspoon dried dill
    • Sauce:
    • 1 teaspoon hot sauce
    • ¼ cup sliced ripe olives
    • 1 teaspoon hot sauce
    • 1 cup fresh breadcrumbs (about 2 (1-ounce) slices)
    • ¼ cup sliced ripe olives
    • 2 garlic cloves, crushed
    • 2 large egg whites, lightly beaten
    • ¼ teaspoon salt
    • ½ teaspoon ground cumin
    • 1 tablespoon vegetable oil, divided
    • 1 (15-ounce) can chickpeas (garbanzo beans), drained
    • 1 (15-ounce) can chickpeas (garbanzo beans), drained

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 (parsle...

View full recipe at My Recipes

Comments


Best Wine Deals

See More Deals »






Snooth Media Network