Alaska Canned Salmon and Potato Cakes

Source: Grown in Idaho

1 can (64 oz.) (a) Alaska canned salmon 
3 quarts Prepared dehydrated potato agglomerates (b) 
8 Egg whites 
1/2 c Chopped parsley 
2-1/2 c Sliced green onions 
Dry bread crumbs as needed 
Oil for frying as needed 
Horseradish-Dill Sauce 

Drain and flake canned salmon; (c) set aside. 
Mix together potatoes with egg whites and parsley until smooth and well combined. 

Gently fold in canned salmon and green onions. (d) Refrigerate until ready to serve.

For each serving: Form canned salmon-potato mixture into three 1/4-c patties. Coat with bread crumbs. Place well-greased pan and broil 4 to 6 inches from heat for 5-6 minutes, or until golden brown. Or, fry in oil in a sauté pan over medium high heat for 2-3 minutes on each side, or until golden brown. Place on a serving plate with 2 T Horseradish-Dill Sauce. 

Horseradish-Dill Sauce

1-1/2 c Mayonnaise 
1-1/2 c Lowfat plain yogurt 
3 T Prepared horseradish 
3/4 t Dried dill weed 
Black pepper to taste 

Mix together all ingredients until well combined. 

*NOTES* 

a. Or use 4 cans (14-3/4 oz. each) Alaska Canned Salmon. b. Mashed potatoes may should be very stiff. c. The skin and tiny, soft bones are completely edible and a source of calcium and omega-3 fatty acids. Simply blend skin and bones with salmon and other ingredients. d. Mix in more instant potatoes if finished salmon mixture in not thick enough.