A diabetic twist on an old New England recipe

A tweek here, a substitution there and bingo…you’ve got a great tasting and healthy new dish. Oh, and before I forget, I’ve lost 1 pound, 6 ounces since starting on a diabetic diet.

Serves 4

3/4lb sweet potatoes or yams, sliced
3/4lb salmon filet, cooked and flaked with a fork
3 large whole scallions, very thinly sliced
1t dry mustard
grated zest of 1/2 lime, plus juice
S&P to taste
1/4-1/2C cornmeal, stone ground
1/4C low-fat mayo
2t Dijon
2t chopped fresh rosemary
2t fresh lime juice

Steam yams until very soft, about 20 minutes on stove top or 2-4 minutes in microwave (drape a moistened paper towel over top of yams if using microwave). Cool yams until easily handled then use your fingers to remove skins. In medium bowl, coarsely mash yams with a fork. Set aside.

Mix in salmon, scallions, mustard, the zest and juice of 1/2 lime, plus S&P to taste. Blend until well combined. Shape mixture into 8 cakes, using about 1/3 cup for each one. Arrange cakes on a plate; cover and chill 1-4 hours.

Spread cornmeal over a small plate. Coat a large non-stick skillet well with cooking spray, heat until hot over medium-high heat. Meanwhile, dredge fish cakes in cornmeal, coating them all over. Cook until golden brown, 3-5 minutes each side.

Make the sauce by mixing together in a small bowl the mayo, mustard, rosemary and lime juice. Serve cakes on a simple bed of lettuce and tomato slice, and some crunchy pickles for contrast.

And beer. Cold beer would be very good with this dish.

Calories: 287, protein: 20, carbs: 29, sodium: 374

Recipe: courtesy: Diabetic Gourmet Magazine

Kent McDonald is a Certified Personal Chef, living and working in Phoenix, AZ. (c) All Rights Reserved, 2012

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