Recipe by Cooking Light magazine
"Although clearly Mediterranean in influence, this dish isn't too far removed from an American coastal favorite: crab cakes. Serve with herb-seasoned rice."
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plain low-fat yogurt
dried dill weed
1 (14.75 ounce) can
red salmon, drained
1 (15 ounce) can
chickpeas (garbanzo beans), drained
fresh bread crumbs
sliced ripe olives
chopped fresh parsley
vegetable oil, divided
We really like this recipe. I was not sure how the olives and chickpeas were going to taste, but it was wonderful. I used dry bread crumbs and had to use dried parsley. The red salmon makes a big difference, so don't substitute the pink salmon. There is not a lot of liquid, aside from the 2 egg whites, so the patties are a little dry when you pat them out....but this works out very well when they are cooked. I really recommend you try this one.
I found these very dry.
Loved this recipe & will definately make again. Instead of cucumber sauce, I mixed together 1/2 c. sour cream, 1/2 c. mayo, 1 t. MSG, 1 t. seasoning salt, 1 t. parsley, & 1-1/4 t. dill. Tasted good w/ the salmon.
Excellent! Will definitely make again. I had to add one more whole egg to make them stick. Be careful not to add too much garlic to the cucumber sauce - the yogurt really brings out the flavor.
These are wonderful. I added in 1/2 cup of cheddar cheese b/c we can't make anything in our family w/o cheese. This recipe is pretty forgiving-I've used white and wheat, messed stuff around and it turns out good everytime. The original is perfect w/o any fiddling though!
This was great-especially for anyone following Weight Watchers. I served it with couscous.
I forgot to add cumin but it still came out great. It's great the next day for lunch as well.
I really enjoyed this. Had most of the ingredients on hand; had to pop to the store for a cuke. Will definitely make this again. I ate it with a simple veggie and leafy green salad.
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