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Salmon Potato Cakes with Mustard Tartar Sauce
Mmmmmmmmm Good!! (from Diabetic cooking) Dietary exchanges: 1 1/2 starch, 2 meat, 1 fat.
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small red potatoes (8 ounces)
cup cooked flaked
teaspoon cajun seasoning or 1/2 teaspoon creole seasoning (more if you wish)
or 1 teaspoon
Mustard Tartar Sauce
nonfat plain yogurt
or 1 tablespoon
nonfat sour cream
Halve potatoes (leave skin on) and place in small saucepan with about 1/2 cup water, bring to boil, reduce heat and simmer until potatoes are tender, about 15 minutes.
Drain any remaining water.
Mash potatoes with fork, leaving chunky texture.
Combine in medium mixing bowl mashed potatoes, salmon, egg white, onion, parsley and seasoning mix.
Heat oil in nonstick frypan over medium heat.
Fill half cup measure with mixture.
Turn mixture out into frypan and flatten slightly with spatula.
Repeat for second cake.
Cook until browned and flip to brown other side, about 7 minutes total.
While cakes cook, mix all ingredients together for sauce.
Serve cakes with lemon and parsley garnish, if desired.
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