Victory Fish Cakes: Sandi's Recipe of the Week - February 14

Presents

Sandi's "Recipe Of The Week"
February 14 - 20, 2004

"Victory Fish Cakes"

Victory Fish Cakes

Recipe Source:
Recipe Card from
Canadian Dairy Products

Serving Size: 4 servings

Amount	Ingredient
7.5 ounce can	salmon, drained (or 1/2 pound cooked salmon)
3/4 cup	mashed potatoes
2 tablespoons	cream (15%)
1 1/2 tablespoons	finely chopped onions
1 tablespoon	finely chopped red or green sweet peppers
2 teaspoons	chopped fresh parsley
2 teaspoons	chopped fresh chives
	Salt, to taste
	Pepper, to taste
3/4 cup	grated Parmesan cheese
2	eggs, beaten
3/4 cup	bread crumbs
2 tablespoons	butter

Preparation Instructions:
1. In a medium-sized bowl, combine salmon, potatoes, cream, onions, peppers, parsley and chives. Salt and pepper to taste.
2. Shape into four cakes. Working with one cake at a time, coat with Parmesan and shake off excess. Quickly dip cake in beaten egg, letting excess drip off, then coat with bread crumbs. Repeat for each cake.
3. Heat butter in a nonstick frying pan. Cook cakes on each side for 2 minutes or until golden. Serve with green vegetables.
Variation: Use tuna or crab instead of salmon and serve in a buttered kaiser bun. Top with thin slices of mozzarella cheese and lettuce.
Per serving: 343 calories; 24 g protein; 24 g carbohydrate; 16 g fat.

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