Canned Salmon and Potato Cakes
Yield: 24 servings

1 can (64 oz.) Alaska canned salmon
3 quarts Prepared dehydrated potato agglomerates
8 Egg whites
1/2 cup Chopped parsley
2 1/2 cups Sliced green onions
Dry bread crumbs as needed
Oil for frying as needed
Horseradish-Dill Sauce

Drain and flake canned salmon; set aside. Mix together potatoes with egg whites and parsley until smooth and well combined. Gently fold in canned salmon and green onions. Refrigerate until ready to serve.

For each serving:
Form canned salmon-potato mixture into three 1/4-c patties. Coat with bread crumbs. Place well-greased pan and broil 4 to 6 inches from heat for 5-6 minutes, or until golden brown.

Or, fry in oil in a sauté pan over medium high heat for 2-3 minutes on each side, or until golden brown. Place on a serving plate with 2 T Horseradish-Dill Sauce.

Horseradish-Dill Sauce:
1 1/2 cups Mayonnaise
1 1/2 cups Lowfat plain yogurt
3 Tbsp Prepared horseradish
3/4 tsp Dried dill weed
Black pepper to taste

Mix together all ingredients until well combined.