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Ingredients
0.5 cup cucumbers sliced
4 large egg whites divided
0.3 cup optional: dill fresh chopped
1 tablespoon juice of lemon fresh
0.8 cup panko bread crumbs (Japanese breadcrumbs)
4 teaspoons pickled ginger
2 cups salmon leftover
1.3 cups wheat berries leftover
0.5 cup breadcrumbs whole-wheat
1 cup yogurt 2% greek-style
Equipment
oven
broiler
Directions
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.
Preheat oven to 42
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. Preheat broiler; brown tops of cakes for 1020 seconds.
Serve with cucumbers, pickled ginger, and dill sauce.
