Ingredients:
3 small red potatoes ( 8 ounces)
1 cup cooked flaked salmon
1 egg whites
2 green onions, chopped
1 tablespoon chopped parsley
1/2 teaspoon cajun seasoning or 1/2 teaspoon creole seasoning ( more if you wish)
1 teaspoon olive oil or 1 teaspoon canola oil
lemon wedges ( to garnish)
parsley ( to garnish)
1 tablespoon low-fat mayonnaise
1 tablespoon nonfat plain yogurt or 1 tablespoon nonfat sour cream
2 teaspoons grainy mustard
1 tablespoon parsley, chopped
1 tablespoon dill pickles, chopped
1 teaspoon lemon juice
Directions:
Halve potatoes (leave skin on) and place in small saucepan with about 1/2 cup water, bring to boil, reduce heat and simmer until potatoes are tender, about 15 minutes.
Drain any remaining water.
Mash potatoes with fork, leaving chunky texture.
Combine in medium mixing bowl mashed potatoes, salmon, egg white, onion, parsley and seasoning mix.
Heat oil in nonstick frypan over medium heat.
Fill half cup measure with mixture.
Turn mixture out into frypan and flatten slightly with spatula.
Repeat for second cake.
Cook until browned and flip to brown other side, about 7 minutes total.
While cakes cook, mix all ingredients together for sauce.
Serve cakes with lemon and parsley garnish, if desired.
Servings: 2
Time preparation: 15 min.
Time total: 40 min.