Salmon Potato Cakes
Ingredients
- 1 teaspoon extra-virgin olive oil
- 1 ½ cups frozen hash brown potatoes, thawed
- 1 large egg white
- 1 tablespoon low-fat mayonnaise
- 2 teaspoons drained capers, coarsely chopped
- 1 scallion, trimmed and thinly sliced
- 1/8 teaspoon salt
- Freshly ground pepper, to taste
- 1 7-ounce can wild salmon, (see Ingredient Note), drained, picked over and flaked
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