Salmon Cakes

Ingredients

• Caesar salad dressing

  Low calorie

  4 tbsp or 60g

• Pink salmon

  Fish, canned, drained solids with bone

  12 oz or 340g

• Onions

  Raw

  2 medium or 220g

• Egg

  Whole, fresh eggs

  2 extra large or 112g

• Egg white

  Raw, fresh eggs

  1 large or 33g

• Mustard

  Prepared, yellow

  1 tbsp or 15g

• Dill

  Fresh

  3 tbsp or 2g

• Pepper

  Spices, black

  ½ tsp or 1g

• Salt

  Table

  ¼ tsp or 2g

• Hashed browns

  Potatoes, frozen, plain, unprepared

  4 cup or 840g

• Sour cream

  Reduced fat, cultured

  6 tbsp or 90g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Capers

  Canned

  1 tbsp, drained or 9g

• Lemon juice

  Raw

  1 tsp or 5g

Directions

1. Preheat the oven to 200°F to keep the salmon cakes warm.
2. In a large bowl, combine the salmon, chopped sweet onion, eggs, egg white, mustard, two-thirds of the fresh dill, salt, and pepper. Add the hashed browns and mix well.
3. Heat half of the olive oil in a large nonstick skillet over medium heat.
4. Pack a 1-cup measure two-thirds full with the salmon mixture, unmold into the pan, and shape into a 3-inch cake. Cook, covered, until browned on the bottom, about 3 to 5 minutes.
5. Flip the cake and cook until crispy on the other side, about 3 to 5 minutes more. Transfer to a baking dish and keep warm in the oven. Repeat with the remaining mixture and oil.
6. In a small bowl, mix the sour cream, capers, lemon juice, and remaining dill.
7. Serve the salmon cakes with the dill sauce.