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Appetizers

Salmon Cake Minis with Lemon-Dill Aioli

Salmon Cake Minis with Lemon-Dill Aioli recipe
photo by:kraft
So much easier than frying, you can make these up ahead of time and then pop them in the oven when your guests arrive.
time
prep:
20 min
total:
40 min
servings
total:
16 servings
Magazine Acquisition

What You Need

1-1/3
cups  KRAFT Real Mayo Mayonnaise, divided
1
 egg
3
 green onions, sliced
2
Tbsp.  finely chopped fresh parsley
2
Tbsp.  GREY POUPON Dijon Mustard
1/4
tsp.  ground red pepper (cayenne)
1
Tbsp.  zest and 1 Tbsp. juice from 1 lemon, divided
1
lb.  cooked salmon, flaked
3
cloves  garlic, minced
1
Tbsp.  chopped fresh dill
1-1/2
cups  panko bread crumbs
6
Tbsp.  butter, melted

Make It

HEAT oven to 400ºF.

MIX 1/3 cup mayo and next 5 ingredients in medium bowl. Stir in 2 tsp. zest and fish. (Mixture will be moist.) Mix lemon juice, garlic, dill, and remaining mayo and lemon zest until blended. Refrigerate until ready to serve.

COMBINE bread crumbs and butter in separate bowl. Add 1 Tbsp. fish mixture; turn to evenly coat. Shape into ball; place on baking sheet sprayed with cooking spray. Repeat with remaining fish mixture, placing balls 1 inch apart on baking sheet; flatten with spatula to 1/4-inch thickness.

BAKE 10 min. on each side or until fish cakes are golden brown on both sides. Serve with mayonnaise mixture.

Kraft Kitchens Tips

Size Wise
Enjoy eating appetizers at a social occasion, but be mindful of portion size so you don't overdo it on calories.
Substitute
Substitute MIRACLE WHIP Dressing for the mayo.
Make Ahead
Prepare mayonnaise sauce and shape fish mixture into patties as directed. Refrigerate up to 4 hours before baking as directed.
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