Salmon Patties with Mustard Tartar Sauce (British Columbia)

BC has plenty of salmon, so this is Western Canada's version of the ever popular fishcake.Great served up with some steamed broccoli making this a 30 minute recipe, perfect for weeknights.

1 cup fresh salmon, cooked and flaked
1 egg white
2 green onions, chopped
1 Tbsp. fresh parsley, chopped
½ tsp. Cajun seasoning or Creole seasoning
1 tsp. extra-virgin olive oil

Garnish:
1 wedge lemon
fresh parsley

1 recipe Mustard Tartar Sauce

Halve potatoes (leave skin on) and place in small saucepan with about ½ cup water, bring to boil, reduce heat and simmer until potatoes are tender, about 15 minutes. Drain any remaining water.

Mash potatoes with fork, maintaining a chunky texture.

Combine in medium mixing bowl mashed potatoes, salmon, egg white, onion, parsley and seasoning mix.

Heat oil in nonstick fry pan over medium heat.

Fill half cup measure with mixture. Turn mixture out into fry pan and flatten slightly with spatula. Repeat for second cake.

Cook until browned and flip to brown other side, about 7 minutes total.

Serve cakes with mustard tartar sauce, garnish with lemon and parsley, if desired.

Makes 2 servings.