Canned salmon and frozen hash browns come together with a bit of reduced-fat mayonnaise in these quick salmon cakes.

Makes 2 servings, 2 cakes each

ACTIVE TIME: 30 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: Easy

1 1/2 cups frozen hash brown potatoes, thawed
1 7-ounce can salmon, drained, picked over and flaked
1 large egg white
1 tablespoon reduced-fat mayonnaise
2 teaspoons drained capers, coarsely chopped
1 scallion, trimmed and thinly sliced
Salt & freshly ground pepper to taste
1 teaspoon extra-virgin olive oil

1. Preheat oven to 450°F. Partially mash potatoes in a bowl with a fork until they begin to hold together. Add salmon, egg white, mayonnaise, capers, scallions, salt and pepper. Shape into 4 cakes, each about 1/2 inch thick.
2. Heat oil in an ovenproof nonstick skillet over medium heat. Add the salmon cakes and cook until browned on the underside, 4 to 5 minutes. Carefully turn the cakes over with a spatula and transfer the pan to the oven. Bake until heated through and golden brown on the second side, 5 to 7 minutes.

NUTRITION INFORMATION: Per serving: 317 calories; 12 g fat (2 g sat, 2 g mono); 63 mg cholesterol; 30 g carbohydrate; 24 g protein; 3 g fiber; 639 mg sodium; 500 mg potassium.
Nutrition bonus: Vitamin C (23% daily value), Calcium (18% dv).
2 Carbohydrate Servings
Exchanges: 2 starch, 3 lean meat, 1 fat