Mediterranean Salmon Cakes With Cucumber Sauce

• Sauce:
• 2/3 cup diced cucumber
• 2/3 cup plain low-fat yogurt
• 1/4 teaspoon dried dill
• 2 garlic cloves, crushed
• Salmon cakes:
• 1 (14.75-ounce) can red salmon, drained
• 1 (15-ounce) can chickpeas (garbanzo beans), drained
• 1 cup fresh breadcrumbs (about 2 (1-ounce) slices)
• 1/4 cup sliced ripe olives
• 1/2 cup chopped fresh parsley
• 2 tablespoons lime juice
• 1 teaspoon hot sauce
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 2 large egg whites, lightly beaten
• 1 tablespoon vegetable oil, divided

1. To prepare sauce, combine cucumber, yogurt, dill, and garlic in a small bowl.
2. 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 (parsley through egg whites) in a small bowl; stir into salmon mixture. Divide mixture into 12 equal portions, shaping each into a 3/4-inch-thick patty.
3. Heat 1 1/2 teaspoons 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 teaspoons oil and remaining patties. Serve with sauce.

cucumber, yogurt, dill, garlic, salmon cakes, red salmon, chickpeas, fresh breadcrumbs, olives, parsley, lime juice, hot sauce, ground cumin, salt, egg whites, vegetable oil

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