All Recipes

Zucchini-Salmon Cakes

Prep

15-30 mins

Total

1 HR

Servings

6 Servings

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

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.

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.

Step 3

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

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