Mini Salmon Cakes with Cucumber Aioli

1. 1

   Mix cucumbers, 1/4 cup (4 Tbsp.)

2. 2

   dressing, 1 Tbsp.

3. 3

   chives, 1 tsp.

4. 4

   lemon zest and 2 tsp.

5. 5

   lemon juice until blended.

6. 6

   Refrigerate 30 min.

7. 7

   Combine all remaining ingredients; spoon into 8 mounds, 3 inches apart, onto foil-covered baking sheet, using about 2 Tbsp.

8. 8

   salmon mixture for each.

9. 9

   Flatten each to 1/2-inch-thick patty.

10. 10

    Heat broiler.

11. 11

    Broil patties, 4 inches from heat, 3 to 5 min.

12. 12

    or until salmon cakes are done and tops are golden brown.

13. 13

    Serve topped with cucumber mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.