2 large potatoes (1 lb/500 g)
3 green onions, chopped
1/4 cup (50 mL) chopped fresh coriander
1 tbsp (15 mL) dijon mustard
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) each grated lemon rind, pepper and hot pepper sauce
1 egg, beaten
2 cans (each 7.5 oz/213 g) salmon, drained and flaked
2 tbsp (25 mL) vegetable oil
4 lemon wedges
1/2 cup (125 mL) light mayonnaise
1 clove garlic, minced
1 tbsp (15 mL) each extra-virgin olive oil and lemon juice
1/4 tsp (1 mL) salt
Dash hot pepper sauce
Peel and cut potatoes in half crosswise. In 6-cup (1.5 L) microwaveable dish, cover and microwave potatoes with 1 cup (250 mL) water at High for 10 minutes or until tender. (Or cover and cook in saucepan of boiling salted water for 15 to 20 minutes or until tender.) Drain.
In large bowl, mash potatoes until smooth; stir in onions, coriander, mustard, salt, lemon rind, pepper and hot pepper sauce. Blend in egg. Fold in salmon. Let cool for 5 minutes.
Using hands, shape into eight 3/4-inch (2 cm) thick patties.
In large nonstick skillet, heat half of the oil over medium heat; cook 4 of the patties for about 5 minutes per side or until golden. Repeat with remaining patties.
Serve with lemon wedges.
In bowl, whisk together mayonnaise, garlic, oil, lemon juice, salt and hot pepper sauce. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Mash canned salmon bones into the fish for a calcium boost of more than 30 per cent.