Salmon Cakes With Dill Sauce

• 2 cups leftover salmon, broken into pieces
• 1 1/4 cups leftover wheat berries
• 1/2 cup whole-wheat breadcrumbs
• 4 large egg whites, divided
• 3/4 cup panko (Japanese breadcrumbs)
• 1 cup 2% Greek-style yogurt
• 1/4 cup chopped fresh dill
• 1 tablespoon fresh lemon juice
• 1/2 cup sliced cucumbers
• 4 teaspoons pickled ginger

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 425u0b0. 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.

leftover salmon, leftover wheat berries, breadcrumbs, egg whites, yogurt, dill, lemon juice, cucumbers, pickled ginger

Taken from www.myrecipes.com/recipe/salmon-cakes-with-dill-sauce (may not work)