1 (14.75-ounce) can red salmon, drained (I used leftover poached salmon)
1 (15-ounce) can chickpeas (garbanzo beans), drained
1 cup fresh breadcrumbs (about 2 slices)
1/4 cup sliced ripe olives
1/2 cup chopped fresh parsley
2 T. lime juice
1 tsp. hot sauce
1/2 tsp. ground cumin
1/4 tsp. salt
2 large egg whites, lightly beaten
1 T. vegetable oil, divided

To prepare salmon cakes, remove bones and skin from salmon. Place chickpeas in a medium bowl; partially mash chickpeas with a fork. Stir in salmon, breadcrumbs, and olives. 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. Heat 1-1/2 tsp. oil in a large nonstick skillet over medium-high heat. Add 6 patties; cook 4 minutes. Carefully turn patties over, and cook 4 minutes or until golden. Repeat procedure with 1-1/2 tsp. oil and remaining patties.

Yield: 6 servings
Servign Size: 2 cakes

Calories: 282
Fat: 11.5g
Fiber: 3.7g

Notes: I used a whole wheat bread with 2g fiber / slice, and smashed it in the blender until it was all crumbs. There is a lot of fat in one serving, but its mostly GOOD fats from the fish and the olives, so don’t be scared off by the numbers!

Malcolm liked these quite a bit, and ended up eating them until they were gone, which is good, since I didn’t like them at all. But I don’t like fish, no matter how many times I keep making some thinking “this time it will be different”, so I am not the best judge of the recipe!