1 14 3/4-ounce can Alaska salmon
2 1/2 cups prepared mashed potatoes
2 egg whites
1 tablespoon chopped parsley
1/2 cup sliced green onions
Oil for frying
Dry bread crumbs
HORSERADISH-DILL SAUCE
1/2 cup mayonnaise
1/2 cup lowfat plain yogurt
1 tablespoon prepared horseradish
1/4 teaspoon dill weed
Black pepper, to taste
Servings: 4
1. Drain salmon and break into chunks*. Set aside. Mix together potatoes with egg whites and parsley until smooth and well combined. Gently fold in salmon and green onions. Heat oil in a large skillet over medium high heat. Form mixture into 1/4 cup patties, coat with bread crumbs and fry 2 to 3 minutes on each side, or until golden brown. Serve with Horseradish-Dill Sauce.
2. Horseradish-Dill Sauce: Whisk together all ingredients until well combined.
Notes: *The small amount of bones and skin are completely edible and a source of calcium and omega-3 fatty acids. Simply blend skin and bones with salmon and other ingredients.
Cuisine: Cajun
2 1/2 cups prepared mashed potatoes
2 egg whites
1 tablespoon chopped parsley
1/2 cup sliced green onions
Oil for frying
Dry bread crumbs
HORSERADISH-DILL SAUCE
1/2 cup mayonnaise
1/2 cup lowfat plain yogurt
1 tablespoon prepared horseradish
1/4 teaspoon dill weed
Black pepper, to taste
Servings: 4
1. Drain salmon and break into chunks*. Set aside. Mix together potatoes with egg whites and parsley until smooth and well combined. Gently fold in salmon and green onions. Heat oil in a large skillet over medium high heat. Form mixture into 1/4 cup patties, coat with bread crumbs and fry 2 to 3 minutes on each side, or until golden brown. Serve with Horseradish-Dill Sauce.
2. Horseradish-Dill Sauce: Whisk together all ingredients until well combined.
Notes: *The small amount of bones and skin are completely edible and a source of calcium and omega-3 fatty acids. Simply blend skin and bones with salmon and other ingredients.
Cuisine: Cajun
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