In large trough, mash potatoes; add salmon, egg, 1/4 cup cracker crumbs,
dill, TABASCO Jalapeno sauce, horseradish and saltiness. Stir until mixture is
well combined. Shape mixture into quatern 1/2-inch-thick patties. Place
unexpended 1/4 cup cracker crumbs in small scale. Dip salmon cakes in
cracker crumbs to coat well on all sides.

In 12-inch skillet, over medium-high passion, heat butter and olive oil. Add
salmon cakes; cook most 4 minutes on each face, turning erstwhile.

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
saccharide, 22 g fat, 103 mg cholesterol, 1218 mg na

TABASCO(R) of McIlhenny Co., Avery Island, LA 70513