Salmon & Sweet Potato Cakes


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.

Nutrient Analysis per serving:

287 calories, 10 gms total fat, 20 gms protein, and 4 gms dietary fiber.

Makes 4 servings.