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.