Mediterranean Salmon Cakes with Cucumber Sauce

Mediterranean Salmon Cakes with Cucumber Sauce
Photo by Randy Mayor

Ingredients

  • 1 (15-ounce) can chickpeas (garbanzo beans), drained
  • 1 cup fresh breadcrumbs (about 2 (1-ounce) slices)
  • ½ teaspoon ground cumin
  • ¼ cup sliced ripe olives
  • 1 teaspoon hot sauce
  • ¼ teaspoon salt
  • 2 large egg whites, lightly beaten
  • + 10 more ingredients
    • 1 tablespoon vegetable oil, divided
    • Sauce:
    • ¼ teaspoon dried dill
    • 1 (14.75-ounce) can red salmon, drained
    • Salmon cakes:
    • ½ cup chopped fresh parsley
    • 2 tablespoons lime juice
    • 2/3 cup diced cucumber
    • 2/3 cup plain low-fat yogurt
    • 2 garlic cloves, crushed

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

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