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Salmon-Potato Cakes with Mustard Tartar Sauce
Yield: Makes 2 servings
Ingredients:
3small red potatoes (8 ounces)
1cup cooked flaked salmon
1egg white
2green onions, chopped
1tablespoon chopped flat-leaf parsley
1/2teaspoon Cajun or Creole seasoning mix
1teaspoon olive or canola oil
Lemon wedges and parsley for garnish
1tablespoon reduced-fat mayonnaise
1tablespoon plain fat-free yogurt or fat-free sour cream
2teaspoons coarse grain mustard
1tablespoon chopped flat-leaf parsley
1tablespoon chopped dill pickle
1teaspoon lemon juice
Preparation:
1.Halve potatoes (leave skin on) and place in small saucepan with about 1/2 cup water. Bring to a boil, reduce heat and simmer until potatoes are tender, about 15 minutes. Drain any remaining water. Mash potatoes with fork, leaving chunky texture.2.Combine in medium mixing bowl mashed potatoes, salmon, egg white, onion, parsley and seasoning mix.3.Heat oil in nonstick skillet over medium heat. Fill half-cup measuring cup with mixture. Turn mixture out into skillet and flatten slightly with spatula. Repeat for second cake. Cook until browned and flip to brown other side, about 7 minutes total.4.While cakes cook, mix all ingredients together for sauce. Serve cakes with lemon and parsley garnish, if desired.
Nutritional Information:
Serving Size: 1 cake with 2 tablespoons sauce
Sodium
300 mg
Protein
19 g
Fiber
2 g
Carbohydrate
24 g
Cholesterol
52 mg
Saturated Fat
2 g
Total Fat
11 g
Calories from Fat
37 %
Calories
276
Dietary Exchange:
Meat
2
Starch
1-1/2
Fat
1
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