Title: Light Salmon Cakes
Categories: Fish Lowfat Salmon
Yield: 4 Servings

3	md	Idaho potatoes
		Juice of 1 lemon
		Zest of 1 lemon - finely minced
1/2	c	Chopped fresh dill
2	tb	Italian parsley - fresh, minced
12	oz	Cooked fresh OR canned salmon - skin and bones
		Removed
2		Egg whites - stiffly beaten
		Mustard-Dill Sauce - see recipe (optional)

1. Preheat oven to 350F. 2. Bake the potatoes for 1 to 1-1/2 hours. Cool slightly. Scoop the flesh from the skins; place in a bowl and mash. Let cool completely. 3. Mix the potato with the lemon juice, lemon zest, dill, and parsley. Gently mix in the salmon. Fold in the egg whites. 4. Form the mixture into 12 salmon patties, 2 inches in diameter and 1/2-inch thick. 5. Heat a large saute pan over medium-high heat. Spray or wipe with canola oil. Fry the salmon cakes for 5 minutes on each side, until golden brown. Serve immediately with lemon wedges or Mustard-Dill Sauce on the side.

Serves 4.

Author's note: Mashed potatoes and egg whites lighten these nicely. You can use fresh cooked salmon, of course, but nobody would ever know they're made with canned.

PER SERVING WITHOUT SAUCE: Calories: 199 Carbohydrates: 10 g Protein: 20 g Cholesterol: 38 mg Fat/% Fat: 8 g/39% Source: Great Good Food by Julee Rosso

Calories per serving: 199 Number of Servings: 4 Fat grams per serving: 8 g Approx. Cook Time: Cholesterol per serving: 38mg Marks:

Submitted By MICHELLE BASS MSG#: 1986 From: Dale Shipp Date: 20 May 97 National Cooking Echo Ä

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