Serve these Mini Salmon Cakes with Lemon-Dill Aioli. So much easier than frying, these Mini Salmon Cakes with Lemon-Dill Aioli are perfect for parties.
What You Need
Original recipe yields 16 servings
1-1/3 cups KRAFT Real Mayo Mayonnaise, divided
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
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Let's 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.
Substitute MIRACLE WHIP Dressing for the mayo.
Prepare mayonnaise sauce and shape fish mixture into patties as directed. Refrigerate up to 4 hours before baking as directed.
Calories From Fat
% Daily Value*
Total Fat 21g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 8g
Dietary Fibers 0.5147g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.