Friday, May 27, 2011

Salmon and Potato Cakes with Horseradish Sauce

Recipes for salmon and potato cakes are plentiful.  This particular one is my own, based on several ideas I have come across.  I think it works best with cold, leftover mashed potatoes.  If you are going to cook potatoes in order to make these cakes, make sure you refrigerate them for a couple of hours before using them.

I have calculated the points values for the cakes and the sauce separately, and then together.

Salmon and Potato Cakes
Makes 2 servings of 2 cakes each
  • 1 can salmon (approx. 7 ounces)
  • 1-1/2 cups cold mashed potatoes
  • 1 egg white
  • 2 green onions, thinly sliced
  • Dashes of salt, pepper, dried parsley
  1. Drain salmon and break into chunks.  Discard skin and bones or mix into meat.  Set aside.
  2. Mix potatoes with egg whites and parsley until smooth and well-combined.
  3. Gently fold salmon and green onions into the mixture.
  4. Divide mixture into fourths; form 4 patties, and saute 2-3 minutes on each side, or until golden brown, in a pan coated with non-stick spray.
  5. Serve with Horseradish Sauce, if desired.

Horseradish Sauce
Makes 2 servings
  • 1/4 cup fat free mayonnaise
  • 1/4 cup plain fat free yogurt
  • 1 Tbs horseradish
  • Dashes of salt, pepper, dried dill weed
  1. Combine all ingredients and spoon over Salmon and Potato Cakes.

Per Serving, cakes only.
Weight Watchers P+ = 7.
Calories ; Protein 20g; Carbohydrate 24g; Fat 11g; Fibre 2g.

Per Serving, sauce only.
Weight Watchers P+ = 1.
Calories ; Protein 1g; Carbohydrate 9g; Fat 0g; Fibre 0g.

Per Serving, cakes and sauce.
Weight Watchers P+ = 8.
Calories 334; Protein 21g; Carbohydrate 33g; Fat 11g; Fibre 3g.

The add'l gram of Fibre in the combined calculation comes from rounding.

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