Salmon Potato Cakes

Ingredients

• 1 tsp extra-virgin olive oil
• 1 1/2 cup frozen hash brown potatoes, thawed
• 1 large egg white
• 1 tbsp low-fat mayonnaise
• 2 tsp drained capers, coarsely chopped
• 1 scallion, trimmed and thinly sliced
• 1/8 tsp salt
• Freshly ground pepper, to taste
• 1 7-ounce can wild salmon, (see Ingredient Note), drained, picked over and flaked

Instructions

1. Preheat oven to 450 degrees F. Partially mash potatoes in a bowl with a fork until they begin to hold together. Add salmon, egg white, mayonnaise, capers, scallion, salt and pepper. Shape the mixture 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 bottom, 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.