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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 Egg
1/2 c Cracker crumbs
1 T Fresh chopped dill
1 T TABASCO Jalapeno sauce
1 T Prepared horseradish
3/4 t Salt
1 T Butter or margarine
1 T 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
<phannema@wizard.ucr.edu> on  Mar 20, 1998

A Message from our Provider:

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 293
Calories From Fat: 124
Total Fat: 13.9g
Cholesterol: 104.4mg
Sodium: 1074.2mg
Potassium: 781.1mg
Carbohydrates: 17g
Fiber: 2.3g
Sugar: 1.1g
Protein: 24.3g


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