Yield: 4 Servings
|2 \N||Cooked potatoes; peeled|
|14¾ ounce||Canned pink salmon; drained and flaked|
|½ cup||Cracker crumbs|
|1 tablespoon||Fresh chopped dill|
|1 tablespoon||TABASCO Jalapeno sauce|
|1 tablespoon||Prepared horseradish|
|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