SALMON MINI-CUPCAKES WITH WASABI MASHED POTATO TOPPING
INGREDIENTS
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24 mini hors d’oeuvres:
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1 can (14.75 oz) wild salmon and its juice
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½ cup Panko crumbs
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½ cup milk
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3 tablespoons Earth Balance spread
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2 tablespoons minced onion
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2 tablespoons minced parsley
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¼ cup minced red pepper
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Zest of 1 whole lemon
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½ lemon, juiced
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1 tablespoons minced garlic
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2 to 3 dashes of Tabasco sauce
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Fresh ground black pepper, about ¼ tsp or 6 to 8 grinds
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1 egg, beaten
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1 egg white, beaten
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