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Title: Salmon Cakes with Jalapeno Mayonnaise (Tabasco) Categories: *tabasco, Fish shellf, Sauce Yield: 4 Servings 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 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 1998 |