Mediterranean Salmon Cakes with Cucumber Sauce

Ingredients

• 2 ounce breadcrumbs ) fresh
• 15 ounce chickpeas drained canned (garbanzo beans)
• 0.7 cup cucumber diced
• 0.3 teaspoon optional: dill dried
• 2 large egg whites lightly beaten
• 0.5 cup parsley fresh chopped
• 2  garlic cloves crushed
• 0.5 teaspoon ground cumin 
• 1 teaspoon hot sauce 
• 2 tablespoons juice of lime 
• 0.7 cup yogurt plain low-fat
• 0.3 cup olives ripe sliced
• 14.8 ounce salmon red drained canned
• 0.3 teaspoon salt 
• 1 tablespoon vegetable oil divided

Equipment

• bowl
• frying pan

Directions

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.
3. Place chickpeas in a medium bowl; partially mash chickpeas with a fork. Stir in salmon, breadcrumbs, and olives.
4. 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.
5. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat.
6. 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.
7. Serve with sauce.