Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | Cooked potatoes; peeled |
| 14¾ ounce | Canned pink salmon; drained and flaked |
| 1 large | Egg |
| ½ cup | Cracker crumbs |
| 1 tablespoon | Fresh chopped dill |
| 1 tablespoon | TABASCO Jalapeno sauce |
| 1 tablespoon | Prepared horseradish |
| ¾ teaspoon | Salt |
| 1 tablespoon | Butter or margarine |
| 1 tablespoon | Olive oil |
In large bowl, mash potatoes; add salmon, egg, ¼ cup cracker crumbs, dill, TABASCO Jalapeno sauce, horseradish and salt. Stir until mixture is well combined. Shape mixture into four ½-inch-thick patties. Place remaining ¼ cup cracker crumbs in small plate. Dip salmon cakes in cracker crumbs to coat well on all sides.
In 12-inch skillet, over medium-high heat, heat butter and olive oil. Add salmon cakes; cook about 4 minutes on each side, turning once.
Serve salmon cakes with Jalapeno Mayonnaise and Green Bean Bundles (see recipes).
Makes 4 servings.
Nutritional information per serving: 399 Calories, 22 g protein, 30 g carbohydrate, 22 g fat, 103 mg cholesterol, 1218 mg sodium TABASCO(R) of McIlhenny Co., Avery Island, LA 70513>Kitpath-Buster 1998-Mar >Submitted to McRecipe by Pat Hanneman Recipe by:
Posted to MC-Recipe Digest by KitPATh <phannema@...> on Mar 20, 1998