Ingredients
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1 teaspoon extra-virgin olive oil
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1 ½ cups frozen hash brown potatoes, thawed
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1 large egg white
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1 tablespoon low-fat mayonnaise
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2 teaspoons drained capers, coarsely chopped
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1 scallion, trimmed and thinly sliced
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1/8 teaspoon salt
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Freshly ground pepper, to taste
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1 7-ounce can wild salmon, (see Ingredient Note), drained, picked over and flaked
Directions
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Preheat oven to 450 degrees F. Partially mash potatoes in a bowl with a fork until they begin to hold together. Add salmon, egg white, mayonnaise, capers, scallion, salt and pepper. Shape the mixture into 4 cakes, each about 1/2 inch thick.
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Heat oil in an ovenproof nonstick skillet over medium heat. Add the salmon cakes and cook until browned on the bottom, 4 to 5 minutes. Carefully turn the cakes over with a spatula and transfer the pan to the oven. Bake until heated through and golden brown on the second side, 5 to 7 minutes.
