| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs | *tabasco, Fish shellf, Sauce | 4 | Servings | |
INGREDIENTS
| 2 | Cooked potatoes; peeled | |
| 14 3/4 | oz | Canned pink salmon; drained and flaked |
| 1 | lg | Egg |
| 1/2 | c | Cracker crumbs |
| 1 | tb | Fresh chopped dill |
| 1 | tb | TABASCO Jalapeno sauce |
| 1 | tb | Prepared horseradish |
| 3/4 | ts | Salt |
| 1 | tb | Butter or margarine |
| 1 | tb | Olive oil |
INSTRUCTIONS
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: http://www.tabasco.com/ Posted to MC-Recipe Digest by KitPATh <[email protected]> on Mar 20, 1998
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