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Ingredients
- 2 cupsleftover salmon, broken into pieces
- 1 1/4 cupsleftover wheat berries
- 1/2 cupwhole-wheat breadcrumbs
- 4 large egg whites, divided
- 3/4 cuppanko (Japanese breadcrumbs)
- 1 cup2% Greek-style yogurt
- 1/4 cupchopped fresh dill
- 1 tablespoonfresh lemon juice
- 1/2 cupsliced cucumbers
- 4 teaspoonspickled ginger
Details
Servings 4
Adapted from health.com
Preparation
Step 1
Makeup
leftover wheat berries
whole-wheat breadcrumbs
1. Mix salmon, wheat berries, whole-wheat breadcrumbs, and 3 egg whites. Form into 8 patties; chill for 15 minutes. Dip cakes in remaining egg white and dredge in panko.
2. Preheat oven to 425°. Combine yogurt, dill, and lemon juice; set aside.
3. Bake salmon cakes in middle of oven for 15 minutes or until heated through and tops are golden. Preheat broiler; brown tops of cakes for 10–20 seconds. Serve with cucumbers, pickled ginger, and dill sauce.
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Makes 4 servings (serving size: 2 salmon cakes and 1/4 cup yogurt sauce)
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