These crispy salmon potato cakes come together quickly when you use shortcut ingredients like canned salmon and frozen hash browns. Serve these cakes with your favorite dipping sauce or over a bed of leafy greens.
Ingredient note: Wild-caught salmon from the Pacific (Alaska, California, Washington and Oregon) is considered the best choice for the environment. For more information, visit Monterey Bay Aquarium Seafood Watch (mbayaq.org/cr/seafoodwatch.asp).
323 calories; protein 24.3g; carbohydrates 30.5g; dietary fiber 2.5g; sugars 0.6g; fat 12.6g; saturated fat 2.4g; cholesterol 64.9mg; vitamin a iu 95.5IU; vitamin c 14.4mg; folate 12.9mcg; calcium 182.8mg; iron 2.3mg; magnesium 22mg; potassium 501.3mg; sodium 762.3mg; thiamin 0.2mg.