Prep time: 20 minutes

Cooking time: 15 minutes

Serves: 4 This lighter take on fish cakes is rich in protein, fibre and healthy omega-3 fatty acids and is topped off with a creamy, yet low calorie, dill sauce.

Step 1 - Pre-heat the oven to 215C/420F.

Step 2 - Mix 2 cups of broken salmon pieces with 1 cup of wheat berries, ½ cup of whole wheat breadcrumbs and 3 egg whites in a large bowl.

Step 3 - Shape the salmon mixture into 8 cakes and chill in the fridge for 15 minutes.

Step 4 - Once chilled, dip the cakes into a bowl containing 1 egg white before covering with 1 cup of panko breadcrumbs.

Step 5 - Bake the cakes in the middle of the oven for 15 minutes, or until the tops are golden.

Step 6 - To make the sauce, mix 1 cup of low fat Greek style yoghurt with some chopped fresh dill and 1 tablespoon of fresh lemon juice.

Step 7 - Remove the cakes from the oven and serve with sliced cucumber, pickled ginger and the pre-made dill sauce.

We recommend combining this tasty fish dish with WaterFlow, a soothing diuretic that flushes the body of any harmful substances and kick starts the weight loss process.