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Salmon & Sweet Potato Fishcakes

This down home recipe comes from Vital Choice friend Dana Jacobi, author of 12 Best Foods Cookbook. Here's what Dana had to say about it: “To broaden fishcakes' appeal and maximize their nutritious health protection, I have created an unusual combination with Salmon and Sweet Potato Fishcakes. What could be more stylish, and delicious, than plump patties of cooked fresh salmon and mashed yams, dredged in cornmeal?”
Yield: Serves 4
Total Time: 1 hr 45 min
Prep: 15 min
Cook: 30 min
Additional: 1 hr
Ingredients
3/4 pound yams (or sweet potatoes), sliced
3 large whole scallions, very thinly sliced
1 teaspoon dry mustard
Grated zest of 1/2 lime, plus juice
Salt and freshly ground black pepper, to taste
1/4 to 1/2 cup cornmeal, preferably stone-ground
1/4 cup reduced-fat mayonnaise
2 tablespoons Dijon mustard
2 teaspoons dried or chopped fresh rosemary
2 teaspoons fresh lime juice
Preparation
1.  Steam yams until very soft, about 20 minutes on the stovetop or 2 to 4 minutes in a microwave oven. (If using a microwave oven, drape a damp paper towel over the top of the yams.)
2.  Cool yams until easily handled by hand. Using your fingers, peel skin from the slices. In a medium bowl, coarsely mash yams with a fork.
3.  Mix in salmon, scallions, mustard, the zest and juice of 1/2 lime, plus salt and pepper to taste. Blend until well combined.
4.  Shape mixture into 8 cakes, using about one-third cup for each. Arrange fishcakes on a plate, cover and refrigerate 1 to 4 hours.
5.  Spread cornmeal over a small plate. Coat a large non-stick skillet generously with cooking spray and heat until hot on medium-high heat. Meanwhile, dredge fishcakes in cornmeal, coating them all over. Cook until golden brown, 3 to 5 minutes on each side.
6.  Make the sauce by mixing together the mayonnaise, mustard, rosemary and lime juice in a small bowl.
7.  Serve the sauce with the salmon cakes. If desired, serve fishcakes in hamburger buns, preferably whole wheat, along with a lettuce leaf and a dollop of the sauce.
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