The best delicious Salmon Cakes With Jalapeno Mayonnaise (tabasco) recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Salmon Cakes With Jalapeno Mayonnaise (tabasco) recipe today!
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Salmon Cakes With Jalapeno Mayonnaise (tabasco).
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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
Yields
4 Servings
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