- 3/4 lb. yams (or sweet potatoes), sliced
- 3/4 lb. salmon filet, cooked (baked, steamed,or grilled) and flaked with a fork
- 3 large whole scallions, very thinly sliced
- 1 tsp. dry mustard
- Grated zest of 1/2 lime, plus juice
- Salt and freshly ground black pepper, to taste
- 1/4-1/2 cup cornmeal, preferably stone-ground
- 1/4 cup reduced-fat mayonnaise
- 2 tbsp. Dijon mustard
- 2 tsp. chopped fresh rosemary
- 2 tsp. fresh lime juice
- Steam yams until very soft, about 20 minutes stovetop or 2 to 4 minutes in a microwave oven. (If using a microwave oven, drape a damp paper towel over the top of the yams.) Cool yams until easily handled by hand. Using your fingers, peel skin from the slices. In a medium bowl, coarsely mash yams with a fork.
- Mix in salmon, scallions, mustard, the zest and juice of 1/2 lime, plus salt and pepper to taste. Blend until well combined. Shape mixture into 8 cakes, using about one-third cup for each. Arrange fishcakes on a plate, cover and refrigerate 1 to 4 hours.
- Spread cornmeal over a small plate. Coat a large non-stick skillet generously with cooking spray and heat until hot on medium-high heat. Meanwhile, dredge fishcakes in cornmeal, coating them all over. Cook until golden brown, 3 to 5 minutes on each side.
- Make the sauce by mixing together in a small bowl the mayonnaise, mustard, rosemary and lime juice. Serve the sauce with the salmon cakes. If desired, serve fishcakes in hamburger buns, preferably whole wheat, along with a lettuce leaf and a dollop of the sauce.
Recipe Yield: Makes 4 servings
Nutritional Information Per Serving:
Fat: 10 grams
Sodium: 374 milligrams
Protein: 20 grams
Carbohydrates: 29 grams
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2 Bread/Starch, 2-1/2 Medium-Fat Meat
Recipe and image appear courtesy of American Institute for Cancer Research.