SALMON PATTIES WITH BELL PEPPER YOGURT SAUCE Preparation time: 20 minutes (plus refrigeration and standing time) | Cooking time: 20 minutes You will need to cook about 2 medium potatoes (400g) for this recipe. 415g can no-salt-added red salmon, drained 1 cup mashed potato 1 small brown onion, grated coarsely 1/2 teaspoon finely grated lemon rind 1 tablespoon finely chopped fresh chives 1 teaspoon finely chopped fresh dill 1 egg white 1/3 cup polenta, approximately Cooking-oil spray BELL PEPPER YOGURT SAUCE 1 large red bell pepper 1/4 cup no-oil herb and garlic dressing 1 teaspoon sugar 1/4 cup low-fat plain yogurt

Combine salmon, potato, onion, rind, chives, dill and egg white in bowl; mix well. Shape mixture into eight patties; coat with polenta. Refrigerate 30 minutes.

Coat patties with cooking-oil spray. Cook patties in heated large non-stick frying pan about 5 minutes on each side or until lightly browned. Serve with bell pepper yogurt sauce, and steamed asparagus and zucchini ribbons, if desired.

BELL PEPPER YOGURT SAUCE
Quarter bell pepper; remove seeds and membrane. Cook under grill or in very hot oven, skin side up, until skin blisters and blackens. Cover bell pepper pieces in plastic or paper for 5 minutes. Peel away skin; chop bell pepper. Blend or process bell pepper, dressing and sugar until smooth; add yogurt. Process until combined.

Serves 4 (makes 8).

Per pattie: 5.9g fat; 150 calories.

STORE: Patties and sauce can be made a day ahead and refrigerated, covered, separately. Uncooked patties may be frozen.

The Healthy Heart Cookbook, The Australian Women's Weekly Cookbooks