All Recipes

Zucchini-Salmon Cakes

Prep

15-30 mins

Total

1 HR

Servings

6 Servings

Taste these yummy Zucchini-Salmon Cakes! Enjoy the patties by themselves or pair with a bun and lettuce for a juicy salmon burger.

Ingredients

  • 2

    cans

    (5 oz. each) boneless skinless pink salmon, drained, flaked

  • 3/4

    cup

    shredded zucchini

  • 1/2

    cup

    dry bread crumbs

  • 1

    tbsp

    GREY POUPON Dijon Mustard

  • 2

    tsp

    salt-free lemon pepper seasoning

  • 1

    egg, beaten

  • 1/2

    cup

    KRAFT Mayo with Olive Oil, divided

  • 1

    clove

    garlic, minced, divided

Instructions

  1. Step 1

    Combine first 6 ingredients in medium bowl. Add half of the mayo and garlic; mix well. Shape into 12 (1/2-inch-thick) patties. Refrigerate 30 min.

  2. Step 2

    Cook patties, in batches, in large nonstick skillet sprayed with cooking spray on medium heat 8 min. or until golden brown on both sides, turning carefully after 4 min.

  3. Step 3

    Mix remaining mayo and garlic until blended. Serve with salmon cakes.

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