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.
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