Patricia Guay-Berry

Patricia Guay-Berry

One of the outstanding offerings at the Aquilino Cancer Center is our monthly cooking class, led by Patricia Guay-Berry, our outpatient oncology dietitian.

During the first class of the year, Patty and her group looked at portion control. “If weight control is a goal, watching portion sizes, using smaller plates and eating more slowly with utensils or chop sticks can help us,” Patty says. The class saw an example of an extra-large fork that some restaurants use. “People in the class thought it was a serving fork since it looks like a shovel instead of a fork!”

What goes into your body is important, Patty says, which is why it’s crucial to be mindful of food choices: “Enjoy good quality, tasty food!”   Here’s a recipe from the class that will help you to follow her advice.

Salmon and Potato Coriander Fish Cakes

Salmon _Potato_Cakes 2.1.16Ingredients:

  • 2 cups potatoes, cooked and mashed
  • 1 cup green onions, thinly sliced
  • 2 teaspoon olive oil
  • 1/2 teaspoon chili flakes
  • 1/4 cup warm skim milk
  • 1 tablespoon flour
  • 1 egg
  • 1 tablespoon ground coriander
  • salt and pepper
  • 1 pound salmon, cooked and flaked


  1. Make mashed potatoes, adding enough milk to make soft.
  2. Heat oil in a skillet and sauté green onions and chili flakes.
  3. Flatten potatoes in the bottom of a large mixing bowl and sprinkle flour over the top.
  4. Whisk egg and pour over top. Add onion mixture, coriander salt & pepper, and salmon.
  5. Gently knead ingredients until blended.
  6. On a work surface dusted with flour, roll mixture into balls and flatten into cakes. (You should have about 10 cakes).
  7. Coat a nonstick pan with cooking spray over medium heat. Sauté the cakes in batches over medium heat until golden brown (about 3-4 minutes). Turn and brown the other side.
  8. Serve immediately with wilted greens and homemade dressing.