Salmon Cakes with Jalapeno Mayonnaise (Tabasco) - BigOven 47610

Salmon Cakes with Jalapeno Mayonnaise (Tabasco)

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1/2 c Cracker crumbs
1 tb olive oil
3/4 ts Salt
1 tb TABASCO Jalapeno sauce
1 lg Egg
1 tb Butter or margarine
1 tb Fresh dill; chopped
2 potatoes; Cooked, peeled
14 3/4 oz pink salmon, canned; drained
1 tb horseradish, prepared

Original recipe makes 4



In large bowl, mash potatoes; add salmon, egg, 1/4 cup cracker crumbs, dill, TABASCO Jalapeno sauce, horseradish and salt. Stir until mixture is well combined. Shape mixture into four 1/2-inch-thick patties. Place remaining 1/4 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 on Mar 20, 1998

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