Salmon cakes with jalapeno mayonnaise (tabasco)

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

Similar recipes