1. In a large bowl, mash the cooked potatoes; stir in the flaked salmon, egg, 1/4 cup cracker crumbs, dill (or parsley and dried dill), 1 T of jalapeño sauce, horseradish and salt, stir until mixture is well combined. 2. Shape mixture into four 1/2-inch-thick patties. 3. Place remaining cracker crumbs in a small plate; dip salmon cakes in crumbs to coat well on all sides. 4. In a 12-inch skillet over medium-high heat, heat butter and olive oil; add salmon cakes and cook about 4 minutes on each side, turning once. 5. To make green mayonnaise, combine mayonnaise, 1 tsp jalapeño sauce and 2 tsp fresh dill. 6. Serve salmon cakes with green mayonnaise. ---------------------------------------------------------------------------
Nutrition
Ingredients
