Salmon and Potato Cakes with Horseradish Sauce

Salmon and Potato Cakes
Makes 2 servings of 2 cakes each 
  • 1 can salmon (approx. 7 ounces)
  • 1-1/2 cups cold mashed potatoes
  • 1 egg white
  • 2 green onions, thinly sliced
  • Dashes of salt, pepper, dried parsley
  1. Drain salmon and break into chunks.  Discard skin and bones or mix into meat.  Set aside.
  2. Mix potatoes with egg whites and parsley until smooth and well-combined.
  3. Gently fold salmon and green onions into the mixture.
  4. Divide mixture into fourths; form 4 patties, and saute 2-3 minutes on each side, or until golden brown, in a pan coated with non-stick spray.
  5. Serve with Horseradish Sauce, if desired.

Horseradish Sauce

Makes 2 servings

  • 1/4 cup fat free mayonnaise
  • 1/4 cup plain fat free yogurt
  • 1 Tbs horseradish
  •  Dashes of salt, pepper, dried dill weed
  1. Combine all ingredients and spoon over Salmon and Potato Cakes.