Mini salmon cakes

Ingredients: salmon cakes

• 2 cans of salmon fillet
• 1½ teaspoon salt
• 1½ teaspoon pepper
• 1 large onion, diced, sautéed
• ⅔ cup plain dried breadcrumbs
• ½ cup finely chopped fresh parsley
• ⅓ cup mayonnaise
• ¼ cup Dijon mustard
• 1 large egg
• 4 tbsp lemon juice

Ingredients: lemon sause

• ½ cup mayonnaise
• 4 tsp Sriracha sauce
• 4 tsp lemon juice
• 1 clove garlic, minced
• ¼ teaspoon salt
• ¼ teaspoon pepper

 

Instructions:

1. Preparation of Ingredients: Preheat your oven to 400°F (200°C). In a skillet over medium heat, sauté the chopped onions until they are soft and translucent. Meanwhile, prepare the remaining ingredients.
2. Combining Ingredients: In a large mixing bowl, combine the sautéed onions, flaked salmon fillet, breadcrumbs, chopped parsley, mayonnaise, Dijon mustard, egg, and lemon juice. Season the mixture with salt and pepper to taste.
3. Forming Cakes: Shape the mixture into small, even cakes, ensuring they are compact and will hold together well.
4. Baking: Place the formed cakes on a baking sheet lined with parchment paper. Bake in the preheated oven for about 15-20 minutes or until they are golden brown and cooked through, flipping halfway through the baking time.
5. Preparing Sriracha Lemon Aioli Sauce: While the salmon cakes are baking, prepare the sauce by mixing together mayonnaise, Sriracha sauce, lemon juice, minced garlic, salt, and pepper. Adjust the seasoning as needed.
6. Serving: Once the Mini Salmon Cakes are baked to perfection, serve them warm with the spicy sauce on the side. Enjoy this delightful appetizer as it elevates your dining experience!