Fish Cakes

Ingredients

• 2 medium sweet potatoes, chopped
• 1 - 2 tbsp 3 Onion , or Lemon Dilly Dip Mix
• 1 egg
• 1 can (12 oz/336 g) salmon or tuna, drained
• 2 cups cooked whole-grain rice or quinoa

Preparation

1. In a Multipurpose Steamer, microwave potatoes for 5 min.
2. Mash potatoes and stir in Dip Mix and egg. Fold in salmon and rice. Refrigerate until mixture has cooled.
3. Rinse hands under cold water before forming patties to prevent mixture from sticking. Divide mixture into desired number of cakes. If making ahead, wrap with plastic and refrigerate overnight.
4. Lightly spray a fry pan with vegetable or olive oil. Pan-fry cakes over medium heat for 5 min per side, or until heated through and golden.