Makes 2 servings

3	small red potatoes (8 ounces)
1	cup cooked flaked salmon
1	egg white
2	green onions, chopped
1	tablespoon chopped flat-leaf parsley
1/2	teaspoon Cajun or Creole seasoning mix
1	teaspoon olive or canola oil
	Lemon wedges and parsley for garnish
1	tablespoon reduced-fat mayonnaise
1	tablespoon plain fat-free yogurt or fat-free sour cream
2	teaspoons coarse grain mustard
1	tablespoon chopped flat-leaf parsley
1	tablespoon chopped dill pickle
1	teaspoon lemon juice

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.
Combine in medium mixing bowl mashed potatoes, salmon, egg white, onion, parsley and seasoning mix.
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.
While cakes cook, mix all ingredients together for sauce. Serve cakes with lemon and parsley garnish, if desired.

Check out more recipes for Fish

Salmon-Potato Cakes with Mustard Tartar Sauce