Mini Salmon Cakes with Cucumber Aioli

50 8 servings, 1 salmon cake (34 g) and 1 Tbsp. (15 mL) aioli each
Recipe By
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Prep Time
20
min.
Total Time
50
min.
Servings

8 servings, 1 salmon cake (34 g) and 1 Tbsp. (15 mL) aioli each

What You Need

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Make It

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  • Mix cucumbers, 1/4 cup (4 Tbsp.) dressing, 1 Tbsp. chives, 1 tsp. lemon zest and 2 tsp. lemon juice until blended. Refrigerate 30 min.
  • Combine all remaining ingredients; spoon into 8 mounds, 3 inches apart, onto foil-covered baking sheet, using about 2 Tbsp. salmon mixture for each. Flatten each to 1/2-inch-thick patty.
  • Heat broiler. Broil patties, 4 inches from heat, 3 to 5 min. or until salmon cakes are done and tops are golden brown. Serve topped with cucumber mixture.

Variation

Prepare cucumber and salmon mixtures as directed, doubling all ingredients; use to make 16 mini salmon cakes. Or, shape salmon mixture into 4 (1/2-inch-thick) patties. Broil 7 to 10 min. or until done. Serve salmon burgers on lettuce-covered whole wheat bread slices or in sandwich buns topped with cucumber mixture.

Servings

  • 8 servings, 1 salmon cake (34 g) and 1 Tbsp. (15 mL) aioli each

Healthy Living

  • Healthy Living

Diet Exchange

  • 1 Meat & Alternatives
  • 1/2 Fats

Nutrition Bonus

These delicious salmon cakes, made with better-for-you products, can be part of a healthful eating plan.

Nutritional Information

Serving Size 8 servings, 1 salmon cake (34 g) and 1 Tbsp. (15 mL) aioli each
AMOUNT PER SERVING
Calories 70
% Daily Value
Total fat 3.5g
Saturated fat 0.5g
Cholesterol 20mg
Sodium 160mg
Carbohydrate 4g
Dietary fibre 0g
Sugars 2g
Protein 6g
   
Vitamin A 2 %DV
Vitamin C 4 %DV
Calcium 2 %DV
Iron 2 %DV

* 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.

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