Recipe - Salmon Cakes With Jalapeno Mayonnaise (Tabasco)

2 Cooked potatoes; peeled
14 Three fourths ounce Canned pink salmon; drained
and flaked
1 lg Egg
One half cup Cracker crumbs
1 tablespoon Fresh chopped dill
1 tablespoon TABASCO Jalapeno sauce
1 tablespoon Prepared horseradish
Three fourths teaspoon Salt
1 tablespoon Butter or margarine
1 tablespoon Olive oil

In large bowl, mash potatoes; add salmon, egg, One fourth cup cracker crumbs,
dill, TABASCO Jalapeno sauce, horseradish and salt. Stir until mixture is
well combined. Shape mixture into four 1/2inchthick patties. Place
remaining One fourth cup cracker crumbs in small plate. Dip salmon cakes in
cracker crumbs to coat well on all sides.

In 12inch skillet, over mediumhigh 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

KitpathBuster 1998Mar Submitted to McRecipe by Pat Hanneman

Recipe by: http://www.tabasco.com/

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Mar 20,
1998