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Lynn's Canned Mediterranean Salmon With Cucumber Sauce

    Sauce
2/3 cup diced cucumber
2/3 cup plain low-fat yogurt
1/4 tsp dried dill
2 x garlic cloves crushed
    Salmon cakes
1 can red salmon drained (14.75-ounce)
1 can chickpeas drained (15-ounce)
1 cup fresh breadcrumbs (about 2 slices)
1/4 cup sliced ripe olives
1/2 cup chopped fresh parsley
2 tbl lime juice
1 tsp hot sauce
1/2 tsp ground cumin
1/4 tsp salt
2 lrg egg whites lightly beaten
1 tbl vegetable oil divided

 Method :
To prepare sauce, combine cucumber, yogurt, dill, and garlic in a small bowl.
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 teaspoons 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 teaspoons oil and remaining patties. Serve on buns with some sauce and lettuce tomato and sliced avocado.