Saturday, February 25, 2012

Salmon-Potato Cakes with Mustard Tartar Sauce

For a completely different way to serve salmon, this recipe delivers.  And the mustard tartar sauce - loved it!

Serves - 2  /  Serving Size - 1 cake
Preparation Time: 15 minutes
Cook Time:  25-30 minutes

3 unpeeled small red potatoes (about 8 ounces)
1 cup cooked flaked salmon
1 egg white
2 green onions, chopped
1 Tblspn chopped fresh parsley
1/s tsp cajun or creole seasoning mix
1 tsp olive or canola oil

1 Tlbspn reduced-fat mayonnaise
1 Tblspn plain fat-free yogurt or fat-free sour cream  [used light sour cream]
2 tsp coarse grain mustard
1 Tblspn chopped fresh parsley
1 Tblspn chopped dill pickle [omitted]
1 tsp lemon juice

1.  Halve potatoes; place in small saucepan with 1/2 cup water.  Bring to a boil.  Reduce heat; simmer 15 minutes or until potatoes are tender.  Drain; mash potatoes with fork.

2.  Combine mashed potatoes, salmon, egg white, green onions, parsley and seasoning mix in medium bowl.

3.  Heat oil in nonstick skillet over medium heat.  Turn 1/2 cup salmon mixture out into skillet; flatten slight.  Repeat for second cake.  Cook 7 minutes or until browned, turning once.  Meanwhile combine all sauce ingredients in small bowl.  Serve cakes with sauce.

Exchanges:  1-1/2 starch  /  2 lean meat  /  1 fat
Calories - 276                              Sodium - 300mg
   Calories from Fat - 102             Total Carbs - 24g   w/net carbs - 22g
Total Fat - 11g                                 Dietary Fiber - 2g
   Saturated Fat - 2g                          Sugar - 2g
Cholesterol - 52mg                        Protein - 19g

Source:  Favorite Brand Name Diabetic Cooking - Main Dishes


  • I had 1 pound of salmon - placed in pyrex dish, covered with plastic wrap and vented one side, placed in microwave and cooked for 6 minutes on high.  Needless to say, I probably had 2 cups of cooked salmon.
  • Only had small white potatoes.  I didn't bother to measure the liquid to boil the potatoes - silly to me.  Just place potatoes in saucepan, add water and boil.
  • While the salmon and potatoes were cooking, I went ahead and made the mustard tartar sauce so that way I could just focus on making and cooking the salmon cakes.
  • Because I had double the amount of salmon, my mixture did not hold together extremely well.  Next time I would probably add another egg white.
  • Recently reminded that fat-free ingredients are not the best choice for diabetics.  Since all the fat is removed, other binding agents are used which are usually high in carbohydrates.
  • Even with being able to make a total of four cakes, there was plenty of mustard tartar sauce.

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