Light Salmon Cakes

Calories per serving: 199 Fat grams per serving: 8 g Approx. Cook Time: Cholesterol per serving: 38mg 1. Preheat oven to 350F. 2. Bake the potatoes for 1 to 1-½ hours. Cool slightly. Scoop the flesh from the skins; place in a bowl and mash. Let cool completely. 3. Mix the potato with the lemon juice, lemon zest, dill, and parsley. Gently mix in the salmon. Fold in the egg whites. 4. Form the mixture into 12 salmon patties, 2 inches in diameter and ½-inch thick. 5. Heat a large saute pan over medium-high heat. Spray or wipe with canola oil. Fry the salmon cakes for 5 minutes on each side, until golden brown. Serve immediately with lemon wedges or Mustard-Dill Sauce on the side. Serves 4. Author's note: Mashed potatoes and egg whites lighten these nicely. You can use fresh cooked salmon, of course, but nobody would ever know they're made with canned. PER SERVING WITHOUT SAUCE: Calories: 199 Carbohydrates: 10 g Protein: 20 g Cholesterol: 38 mg Fat/% Fat: 8 g/39%

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