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 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. Preheat broiler; brown tops of cakes for 10–20 seconds. Serve with cucumbers, pickled ginger, and dill sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1594.78 Kcal (6677 kJ) | ||
| Calories from fat | 263.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.31g | 45% | |
|---|---|---|---|
| Cholesterol | 229.5mg | 77% | |
| Sodium | 1221.9mg | 51% | |
| Potassium | 2666.93mg | 57% | |
| Total Carbs | 147.36g | 49% | |
| Sugars | 9.63g | 39% | |
| Dietary Fiber | 17.45g | 70% | |
| Protein | 158.57g | 317% | |
| Vitamin C | 10mg | 17% | |
| Iron | 408.2mg | 2268% | |
| Calcium | 368.1mg | 37% | |
| Amount Per 100 g | |||
| Calories | 105.06 Kcal (440 kJ) | ||
| Calories from fat | 17.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.93g | 45% | |
|---|---|---|---|
| Cholesterol | 15.12mg | 77% | |
| Sodium | 80.5mg | 51% | |
| Potassium | 175.69mg | 57% | |
| Total Carbs | 9.71g | 49% | |
| Sugars | 0.63g | 39% | |
| Dietary Fiber | 1.15g | 70% | |
| Protein | 10.45g | 317% | |
| Vitamin C | 0.7mg | 17% | |
| Iron | 26.9mg | 2268% | |
| Calcium | 24.2mg | 37% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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