I really do love this concept. Make dinner one night, use the leftovers to make a new dish the next night…brilliant, especially when you are only cooking for two people. This was the first night, so the salmon cakes combined those ingredients, added in some bread crumbs and egg whites, and voila! Truth be told, these probably weren’t the best I’ve ever had, but the convenience definitely wins a lot of points. Look for another one of these options coming soon…
Salmon Cakes with Dill Sauce (Adapted from Health Magazine, Jan/Feb 2010)
- 2 cups leftover salmon, broken into pieces
- 1 ¼ cup leftover wheat berry salad
- ½ cup bread crumbs
- 4 large egg whites, divided
- ¾ cups panko
- 1 cup fat free Greek style yogurt
- ¼ cup chopped fresh dill
- 1 TBS fresh lemon juice
- ½ cup sliced cucumbers
- Mix salmon, wheat berries, bread crumbs, and 3 egg whites. Form into 8 patties, chill for 15 minutes. Dip cakes in remaining egg white and dredge in panko.
- Preheat oven to 425. Combine yogurt, dill and lemon juice, set aside.
- Bake salmon cakes in middle of oven for 15 minutes or until heated through and tops are golden. Turn on broiler – brown tops of cakes for 10 – 20 seconds. Serve with cucumbers and dill sauce.