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CAJUN SALMON CAKES WITH LEMON-GARLIC A..

Submitted by Deb1499

  • Saved by 20 people
  • Shared 2 Times
  • Prep:
  • Cook:
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Ingredients

  • AIOLI
  • 2 TBSP MAYONNAISE
  • 2 TSP LEMON JUICE
  • 1/4 TSP MINCED GARLIC
  • CAKES
  • 3 CANS SKINLESS, BONELESS PINK SALMON IN WATER, DRAINED
  • 1/4 CUP SLICED GREEN ONION
  • 1/4 CUP MAYONNAISE
  • 2 TBSP DRY BREADCRUMBS
  • 1 TSP CAJUN SEASONING BLEND
  • 2 TSP DIJON MUSTARD
  • 1/2 CUP DRY BREADCRUMBS
  • 1 TBSP OIL
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Cooking Instructions

TO PREPARE AIOLI, COMBINE FIRST 3 INGREDIENTS IN A SMALL BOWL; SET ASIDE. TO PREPARE CAKES, COMBINE SALMON AND NEXT 5 INGREDIENTS (THROUGH MUSTARD) IN A MED. BOWL. DIVIDE SALMON MIXTURE INTO 8 EQUAL PORTIONS, SHAPING EACH PORTION INTO A (1/2" THICK) PATTY. DREDGE PATTIES IN 1/2 CUP BREADCRUMBS. HEAT OIL IN LARGE NONSTICK SKILLET OVER MED.-HIGH HEAT. PLACE PATTIES IN PAN; COOK 3 MINS. ON EACH SIDE OR UNTIL LIGHTLY BROWNED AND HEATED THROUGH. SERVE AIOLI OVER SALMON.

Recipe Notes

MORE CAJUN SEASONING COULD BE USED, CAKES WERE NOT VERY SPICY.

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Recipe Location

This recipe has been added to the following public cookbooks:
teri's, Sarah Kitchen

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