Canned Sockeye Salmon

Alaskan Canned Salmon & Potato Cakes
(Yields 24 servings)

INGREDIENTS:

• 8 cans (8 oz.) Alaska canned salmon
• 3 quarts Prepared dehydrated potato agglomerates (a)
• 8 Egg whites
• 1/2 c Chopped parsley
• 2-1/2 c Sliced green onions
• Dry bread crumbs as needed
• Oil for frying as needed
• Horseradish-Dill Sauce

DIRECTIONS:

1. Drain and flake canned salmon; (b) set aside.
2. Mix together potatoes with egg whites and parsley until smooth and well combined.
3. Gently fold in canned salmon and green onions. (c) Refrigerate until ready to serve.
4. For each serving: Form canned salmon-potato mixture into three 1/4-c patties. Coat with bread crumbs. Place well-greased pan and broil 4 to 6 inches from heat for 5-6 minutes, or until golden brown. Or, fry in oil in a sauté pan over medium high heat for 2-3 minutes on each side, or until golden brown. Place on a serving plate with 2 T Horseradish-Dill Sauce.

Horseradish-Dill Sauce

INGREDIENTS:

• 1-1/2 c Mayonnaise
• 1-1/2 c Lowfat plain yogurt
• 3 T Prepared horseradish
• 3/4 t Dried dill weed
• Black pepper to taste

DIRECTIONS:

1. Mix together all ingredients until well combined.
   
   *NOTES*
   
   a.)Mashed potatoes may be substituted but should be very stiff.
   b.)The skin and tiny, soft bones are completely edible and a source of calcium and omega-3   fatty acids. Simply blend skin and bones with salmon and other ingredients.
   c.) Mix in more instant potatoes if finished salmon mixture in not thick enough.