Alaska Canned Salmon Potato Cakes
The piquant horseradish sauce adds just the right amount of kick to these crisp salmon and potato cakes. Not just easy to prepare, but tasty too.
1 1⁄2 cups mayonnaise
1 1⁄2 cups lowfat plain yogurt
3 tbsp. prepared horseradish
3⁄4 tsp. dill, dried
3 qt. prepared/instant mashed potatoes
8 egg whites
1⁄2 cup parsley, chopped
64-oz. canned salmon
21⁄2 cups green onions, sliced
Dry bread crumbs, as needed
Oil, as needed for frying
1. In a bowl, combine mayonnaise, yogurt, horseradish and dill; season and reserve.
2. In a separate bowl, mix together mashed potatoes, egg whites and parsley. Drain and flake salmon; gently fold in salmon and green onions.
3. Form salmon-potato mixture into 1⁄4-cup patties and coat with bread crumbs. In a heavy skillet, heat oil and fry patties until browned on each side, 2-3 min. Serve 3 patties per serving with reserved horseradish-dill sauce.