Fish Cakes
DinnerLunchFish & SeafoodLow-sodiumSugar ConsciousLunchVegetarianGluten-freeHigh ProteinDairy-freeDinner
Ingredients
- 2 medium sweet potatoes, chopped
- 1 - 2 tbsp 3 Onion , or Lemon Dilly Dip Mix
- 1 egg
- 1 can (12 oz/336 g) salmon or tuna, drained
- 2 cups cooked whole-grain rice or quinoa
Preparation
- In a Multipurpose Steamer, microwave potatoes for 5 min.
- Mash potatoes and stir in Dip Mix and egg. Fold in salmon and rice. Refrigerate until mixture has cooled.
- Rinse hands under cold water before forming patties to prevent mixture from sticking. Divide mixture into desired number of cakes. If making ahead, wrap with plastic and refrigerate overnight.
- Lightly spray a fry pan with vegetable or olive oil. Pan-fry cakes over medium heat for 5 min per side, or until heated through and golden.
Epicure Products Used
Nutritional Information
Per serving: Calories 350, Fat 10 g (Saturated 2 g, 0 0 g), Cholesterol 100 mg, Sodium 125 mg, Carbohydrate 41 g (Fiber 6 g, Sugars 7 g), Protein 25 g.
Tips
Make It Vegetarian: Use 3 cups refried beans and 1 cup ground nuts instead of salmon.
Perfectly Balance Your Plate
Serve with 2 cups mixed greens and 1 tbsp prepared Epicure Salad Dressing.