| 16 | 60 | 327 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 30 min | 30 min | 4 |
| 2 tbsp | Canola oil |
| 1 can, drained | Salmon, sockeye (red), canned, drained (lowest sodium possible) |
| 1/2 cup | White potato (cold mashed) |
| 1/2 cup | Bread crumbs, whole wheat (lowest sodium possible) |
| 1 large egg | Egg white (lightly beaten) |
| 1/4 cup | Celery (finely diced) |
| 1 stalk(s) | Green onion (finely chopped) |
| 1 tbsp | Mayonnaise, low fat |
| 2 tsp | Dijon mustard |
| 1 tsp | Lemon peel (zest) |
| 1/4 tsp | Black pepper |
| 1/4 tsp | Cayenne pepper |
| 1 tbsp | Canola oil |
| 1/2 cup | Greek yogurt, plain, fat-free |
| 1 tsp | Lemon juice (fresh) |
| 1 tsp | Lemon peel (zest) |
In a large bowl, add the salmon, mashed potatoes, bread crumbs, egg white, celery, green onion, mayonnaise, mustard, lemon zest, pepper, and cayenne pepper. Stir to combine or use your hands.
Form the salmon mixture into 8 cakes.
In a large frying pan, warm canola oil over medium heat. Cook the fish cakes, turning over once, until golden and just cooked through, about 6 to 7 minutes.
Meanwhile, in a small bowl whisk together the yogurt, lemon juice, and lemon zest.
To serve, drizzle the salmon cakes with lemon yogurt sauce.
Quick Tip:
| Grain | 0.4 |
| Meat Alternative | 1.0 |
| Milk Alternative | 0.2 |
| Vegetables | 0.5 |
