Salmon-Potato Cakes with Mustard Tartar Sauce
the Editors of Publications International, Ltd.
Yield
Makes 2 servings
Ingredients
| 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 |
Preparation
- 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.
Nutritional Information
| Serving Size: | 1 cake with 2 tablespoons sauce |
| Calories | 276 |
| Calories from Fat | 37 % |
| Total Fat | 11 g |
| Saturated Fat | 2 g |
| Cholesterol | 52 mg |
| Carbohydrate | 24 g |
| Fiber | 2 g |
| Protein | 19 g |
| Sodium | 300 mg |
Dietary Exchange
| Starch | 1-1/2 |
| Meat | 2 |
| Fat | 1 |
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