Tonight's Dinner: A Dilly of a Fish Cake

I adapted this from Garlic, Garlic, Garlic by Fred & Linda Griffith. I made the dish a bit lower in fat and calories. This is what I did:

For tartar sauce:

1 tsp Colman's dry mustard

3/4 cup low fat mayonnaise

1 tbsp grated onion and its juices

2 cloves garlic, minced

1 tbsp sweet pickle relish

1 tbsp seafood seasoning

1 tsp hungarian paprika

salt and pepper

Fish Cakes:

1/2 cup potato flakes, mixed with

1/2 cup water

1 lb poached salmon, skin removed

1 tsp seafood seasoning

2 garlic cloves, minced

1 large egg

2 tbsp Brummel & Brown spread, at room temperature

salt and pepper

1/3 cup Fiber One Cereal, ground to crumbs

3 tbsp vegetable oil

cooking spray

To make sauce: In a medium bowl, blend together mustard and remaining sauce ingredients. Scrape into a serving bowl. Cover tightly with plastic wrap and refrigerate until ready to eat.

For cakes: Mix potato flakes and water together and let sit for 10 minutes. Add to food processor along with salmon, onion and seafood seasoning. Pulse until mixture is very coarse. Turn into a large mixing bowl and blend with garlic, egg, Brummel & Brown, and generous amount of salt and pepper. Divide mixture into 8 cakes.

Put Fiber One into a spice grinder and grind until a coarse crumb is formed. Put this in a shallow pie pan. Sprinkle the Fiber One all over and around the cakes.

Spray a skillet with cooking spray (or brush with some vegetable oil). Place over MED-HIGH heat. Add cakes and brown on both sides. This should only take a couple of minutes as the salmon is already cooked. You just want to brown them all over.

Serve each one on a whole wheat bun with 1 tbsp of the sauce.

Serves 4

adapted from Garlic, Garlic, Garlic by Fred & Linda Griffith

Posted by RisaG 9/30/09