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.

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