Fish Cakes

30 min
4 servings
$1.35/serving

Perfectly Balance Your Plate

Serve with 2 cups mixed greens and 1 tbsp prepared Epicure Salad Dressing.

Ingredients

2 medium sweet potatoes, chopped

1 - 2 tbsp3 Onion Dip Mix, 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.

Nutritional Information

Per serving: Calories 350, Fat 10 g (Saturated 2 g, Trans 0 g), Cholesterol 100 mg, Sodium 125 mg, Carbohydrate 41 g (Fibre 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.

Shop This Recipe

3 Onion Dip Mix

Multipurpose Steamer