| 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 <phannema@wizard.ucr.edu> on Mar 20,
1998
A Message from our Provider:
“Jesus: beaten so that you could be unbeatable”