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Salmon Cakes   From Miavita Revisit a retro classic in tonight's tasty timesaver meal. Serve with sliced cucumbers and tomatoes and your favorite low-fat vinaigrette.

Ingredients

-	-	Canola oil cooking spray
1	cup	frozen hash browns, thawed
1	-	can salmon (7 oz.), drained and flaked
1	-	egg white, beaten
1	tbsp.	plain nonfat yogurt
1	-	scallion, thinly sliced
1/4	tsp.	paprika

Preparation

- Estimated cooking time: under 30 minutes -

1	In a shallow bowl, crush hash browns with a fork. Mix in salmon, egg white, yogurt, scallions and paprika. Season with salt and pepper. Shape into 4 cakes.
2	Coat a nonstick skillet with canola oil cooking spray. Spray salmon cakes quickly with spray as well. Heat skillet over medium heat. Cook salmon cakes until browned on the bottom, about 5 minutes. Gently turn cakes with a spatula and cook on the second side until browned.
3	Carefully transfer salmon cakes to dinner plates, serving 2 cakes per person.

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