Ingredients:

• 1/2 kg potatoes, peeled, cooked and mashed
• 1/2 kg pumpkin, peeled, cooked and mashed
• 1 x 210g can salmon, drained, flaked (tuna can also be use)
• 1 onion finely chopped
• ¼ cup chopped fresh parsley
• 1 egg, lightly beaten
• juice of 1 lemon
• ¼ cup plain flour
• 1 tbsp cooking oil
• salad to serve
• lemon wedges and fresh parsley to garnish

Cucumber Sauce

• 1 x 200g cup low-fat natural yogurt
• 1 cucumber, seeded, chopped
• 1 tbsp dried thyme or oregano
• Salt and pepper to taste

Procedure:

1. Cucumber Sauce. Combine yogurt, cucumber and thyme in a small bowl; mix well. Refrigerate and set aside for flavors to develop while preparing salmon patties.
2. Place potatoes, pumpkin, salmon, onion, parsley, egg and juice in a large bowl; mix well. Form into eight even-sized patties. Dip lightly in flour.
3. Put the cooking oil in the heated pan. Cook patties over a gentle heat until golden on both sides and heated through.
4. Serve patties with Sauce, Salad, Soup and Steamed Rice; garnish with lemon wedges and fresh parsley.

Makes 4 serving.