Salmon Cakes With Jalapeno Mayonnaise

Recipe Ingredients

2		Cooked potatoes - peeled
1		Pink salmon - (14 3/4 oz) - drained, flaked
1		Egg (large)
1/2 cup	73g / 2.6oz	Cracker crumbs
1 tablespoon	15ml	Fresh chopped dill
1 tablespoon	15ml	Tabasco green pepper sauce
1 tablespoon	15ml	Prepared horseradish
3/4 teaspoon	3.8ml	Salt
1 tablespoon	15ml	Butter or margarine
1 tablespoon	15ml	Olive oil
		Jalapeno Mayonnaise
1/3 cup	78ml	Mayonnaise
2 teaspoons	10ml	Freshly-chopped dill
1 teaspoon	5ml	Tabasco green pepper sauce
		Green Bean Bundles
1/2 lb	227g / 8oz	Green beans
2		Green onions

Recipe Instructions

In large bowl, mash potatoes; add salmon, egg, 1/4 cup cracker crumbs, dill, Tabasco green pepper 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.

For the Jalapeno Mayonnaise: In a small bowl combine mayonnaise, fresh chopped dill and Tabasco green pepper sauce until will blended.

For the Green Bean Bundles: Steam 1/2 pound green beans and 2 green onions until beans are tender-crisp and green onions are tender. Carefully tie "bundles" of green beans with long pieces of green onion to make 4 bundles.

This recipe yields 4 servings.

Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513 - Downloaded from their Web-Site - http://www.tabasco.com

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