Ingredients:
- 1/4 cup (50 ml) sun-dried tomatoes (not oil packed)
- 4 garlic cloves, peeled
- 1/3 cup (75 ml) plain fat-free yogurt
- 1/2 tsp (2 ml) hot red pepper sauce
- 1 large baking potato, thinly sliced
- 1 can (14 3/4 ounces) pink salmon, drained
- 2 tbsp (25 ml) plus H cup plain dried bread crumbs
- 1/2 cup minced fresh dill
- 1 tbsp (15 ml) capers, rinsed and drained
- 1/2 tsp (2 ml) salt
- 1 tbsp (15 ml) olive oil
Method:
1. Cook sun-dried tomatoes and 2 garlic cloves in small pot of boiling water for 3 minutes. Drain, reserving 1/3 cup (75 ml) cooking liquid. Transfer tomatoes and garlic to mini food processor. Add reserved cooking liquid, yogurt and hot pepper sauce, and purée.
2. Meanwhile, cook potato and remaining 2 garlic cloves in medium pot of boiling water until tender, about 7 minutes. Drain and transfer to large bowl. With potato masher, mash potato and garlic.
3. Stir in salmon, 2 tbsp (25 ml) bread crumbs, dill, capers and salt. Shape salmon mixture into 8 cakes.
4. Heat oil in large nonstick skillet over medium heat. Dredge salmon cakes in remaining 1/2 cup bread crumbs. Add to skillet and sauté until golden brown and heated through, about 3 minutes per side. Serve with tomato sauce.
Serves 4
For nutritional information on this and other great recipes, go to rd.ca or check out Key Ingredients in this month’s Reader’s Digest, on newsstands now!
