Friday, April 4, 2008

Mediterranean Salmon Cakes

A recipe from my friend Rachel that is a staple in our house! Even my toddler has eaten these (without the cucumber sauce). The cakes freeze well before cooking; use within the month. Most of the supplies are pantry staples making this an easy meal to whip up on short notice.

Salmon Cakes
  • 1 small can skinned and boned salmon*
  • 1 (15-oz.) can chick peas, drained
  • 1 cup fresh breadcrumbs (I use dried, often)
  • 1/4 cup ripe olives, sliced
  • 1/2 cup chopped fresh parsley (I've left this out, often)
  • 2 tablespoons lime juice
  • 1 teaspoon hot sauce
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 2 large egg whites, slightly beaten
*1 pouch boneless, skinless may be used; if using canned, red is better

  1. Partially mash chick peas in bowl. Stir in salmon, breadcrumbs, and olives.
  2. Combine parsley through egg whites and stir into salmon mix.
  3. Shape into about 12 3/4-inch thick patties. Can freeze at this point!
  4. Heat 1 to 2 teaspoons olive oil in nonstick skillet over medium heat and cook 6 patties at a time--about 4 minutes on each side. Serve with cucumber sauce.
Cucumber Sauce
  • 2/3 cup diced cucumber
  • 2/3 cup plain nonfat yogurt
  • 1/4 teaspoon dried dillweed
  • 2 garlic cloves, crushed
Mix all ingredients in small bowl and chill.

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