A few fresh ingredients and a bit of flaky salmon give leftover mashed potatoes a tasty new lease on life. Depending on how salty your mashed potatoes are, you might want to add an extra pinch of salt. Serve with a simple green salad for a light lunch or dinner.
- Portion size 6 servings
- Credits : Canadian Living Magazine: January 2014
Ingredients
Lemon Mustard Yogurt Sauce:
Method
Place salmon on parchment paper–lined baking sheet; sprinkle with salt. Bake in 350 F (180 C) oven until fish flakes easily when tested, 12 to 15 minutes. Break into bite-size pieces.In large bowl, stir together egg, garlic, green onions, bread crumbs, chives, capers, mustard, lemon juice and pepper. Stir in mashed potatoes until well combined; gently fold in salmon. Shape into twelve 1/2-inch (1 cm) thick patties; refrigerate for 15 minutes.
Lemon Mustard Yogurt Sauce: Meanwhile, whisk together yogurt, mayonnaise, chives, mustard, lemon juice, salt and pepper; set aside. In large nonstick skillet, heat oil over medium heat; fry patties, in batches and turning once, until golden and hot in centre, 8 to 10 minutes.
Serve with lemon wedges and yogurt sauce.
Tip from The Test Kitchen - If you don't have fresh salmon on hand, substitute 1 can (213 g) salmon, drained. Mash in the bones for extra calcium.
Nutritional facts per serving: about
- Fibre 2 g
- Sodium 368 mg
- Sugars 2 g
- Protein 10 g
- Calories 200.0
- Total fat 12 g
- Potassium 265 mg
- Cholesterol 49 mg
- Saturated fat 2 g
- Total carbohydrate 15 g
%RDI
- Iron 7.0
- Folate 13.0
- Calcium 5.0
- Vitamin A 4.0
- Vitamin C 8.0
