Ingredients
- Fishcakes:
- ¾ lb. sweet potatoes, cooked
- ¾ lb. salmon, cooked and flaked
- 3 scallions, thinly sliced
- 1 tsp. dry mustard
- Zest and juice of ½ lime
- Pepper to taste
- ½ cup cornmeal
- Sauce:
- ¼ cup reduced-fat mayonnaise
- 2 Tbsp. Dijon mustard
- 2 tsp. chopped fresh rosemary
- 2 tsp. lime juice
Tip: Screenshot this list for easy reference while shopping
Instructions
- Combine everything except cornmeal. Shape mixture into 8 cakes. If working with warm fish or potato, refrigerate cakes to chill and firm (1-4 hours).
- Spread cornmeal on a small plate. Coat a large non-stick skillet generously with cooking spray and heat over medium-high heat. Dredge cakes in cornmeal, coating them all over. Cook until golden brown (3-5 minutes per side).
- Mix together sauce ingredients and serve with cakes.