Thursday, October 1, 2009
Mediterranean Salmon Cakes with Cucumber Sauce
Adapted from Cooking Light, May 1999
2/3 cup diced cucumber
2/3 cup plain, fat-free yogurt
1/4 tsp dried dill
1 tsp canned minced garlic
1 14.75 oz can red salmon, drained
1 15 oz can chickpeas, drained
1 cup breadcrumbs (I used Progresso)
1/4 cup sliced olives
1/2 cup chopped fresh parsley
2 TBS lime juice
1 tsp hot sauce
1/2 tsp ground cumin
1/4 tsp salt
2 large egg whites
1 TBS canola 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 in a small bowl; stir into salmon mixture. Divide mixture in 12 equal portions, shaping each into a 3/4-inch thick patty.
Heat 1 1/2 tsp 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 tsp oil and remaining patties. Serve with sauce.
Yields 6 servings.
The sauce for these salmon cakes is so good and fresh tasting. This is probably a better summer meal, but we loved it anyway. I love crabcakes and usually make them if I'm making any kind of seafood cake, but this was a great change.