Potato Cakes with Smoked Salmon and Dill

Recipe By :Weight Watchers

3 Points per serving

2 cups diced peeled baking potato

2 cups peeled rutabaga

1 tablespoon margarine

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

1/4 cup chopped red onion

1/4 cup dry bread crumbs

3 tablespoons chopped fresh dill -- divided

nonstick cooking spray

1/3 cup fat-free sour cream

4 ounces smoked salmon -- coarsely chopped

1. Place potato and rutabaga in a saucepan. Cover with water, and bring to a boil. reduce heat, and simmer 15 minutes or until tender. Drain; return to pan. Add margarine, salt, and pepper, and mash with a potato masher or fork. cover and chill. Add onion, bread crumbs, and 2 tablespoons dill to potato mixture; stir well. Divide mixture into 10 equal portions, shaping each into a 3-inch patty.

2. Coat a nonstick skillet with cooking spray; place over medium heat until hot. Add 5 potato cakes; cook 3 minutes on each side or until golden. Repeat with remaining cakes.

3. Spoon about 1 1/2 teaspoons sour cream onto each evenly with remaining 1 tablespoon dill. Serve immediately.

Yield: "10 potato cakes" Servings: 5

Serving size (2 potato cakes)

According to the magazine Per serving: Cal 151 (23 % from fat); Pro 8 g; Fat 3.9 g (sat 0.8 g); Carb 21.2 g; Fiber 2 g; Chol 5 mg; Iron 1.6 mg; Sod 392 mg; Calc 59 mg Selections: 1B, 1FA, 1P/M

Source: "Weight Watchers® Magazine, Sept./Oct. 1997, page 89"

NOTES : Shared by Pamela S.