Salmon Cakes With Green Mayonnaise

• 2 cooked potatoes, peeled
• 1 (14 1/2 ounce) can pink salmon, drained and flaked
• 1 large egg
• 12 cup cracker crumb, divided
• 1 tablespoon chopped fresh dill (or fresh parsley mixed with dried dill)
• 1 tablespoon Tabasco jalapeno sauce
• 1 tablespoon prepared horseradish
• 34 teaspoon salt
• 1 tablespoon butter
• 1 tablespoon olive oil
• 13 cup mayonnaise
• 1 teaspoon Tabasco jalapeno sauce
• 2 teaspoons chopped fresh dill

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 jalapeno 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 jalapeno sauce and 2 tsp fresh dill.
6. Serve salmon cakes with green mayonnaise.

potatoes, pink salmon, egg, cracker crumb, dill, jalapeno sauce, horseradish, salt, butter, olive oil, mayonnaise, jalapeno sauce, dill

Taken from www.food.com/recipe/salmon-cakes-with-green-mayonnaise-72313 (may not work)