Ingredients
- 1 1/2 cups frozen hash brown potatoes, thawed
- 1 7-ounce ca wild salmon, (see Ingredient Note), drained, picked over and flaked
- 1 large egg white
- 1 tablespoon low-fat mayonnaise
- 2 teaspoons drained capers, coarsely chopped
- 1 scallion, trimmed and thinly sliced
- 1/8 teaspoon salt
- Freshly ground pepper, to taste
- 1 teaspoon extra-virgin olive oil
Cooking Directions
Step 1
Preheat oven to 450°F. Partially mash potatoes in a bowl with a fork until they begin to hold together. Add salmon, egg white, mayonnaise, capers, scallion, salt and pepper. Shape the mixture into 4 cakes, each about 1/2 inch thick.
Step 2
Heat oil in an ovenproof nonstick skillet over medium heat. Add the salmon cakes and cook until browned on the bottom, 4 to 5 minutes. Carefully turn the cakes over with a spatula and transfer the pan to the oven. Bake until heated through and golden brown on the second side, 5 to 7 minutes.
Nutrition Info
- Serving: Per serving
- Calories: 311
- Carbohydrates: 30g
- Fat: 12g
- Protein: 24g
- Dietary Fiber: 3g
- Saturated Fat: 2g
- Monounsaturated Fat: 2g
- Cholesterol: 63mg
- Potassium: 598mg
- Sodium: 785mg
- Exchanges: 2 starch, 3 lean meat, 1 fat
- Carbohydrate Servings: 2