MINI SALMON CAKES WITH SRIRACHA LEMON AIOLI RECIPE
I form mini balls with my 1½ inch scoop, place on the cookie sheet lined with a new piece of parchment, and either stick in the freezer or bake at 400 for another 15-20 minutes until just slightly golden.
(To freeze them, place the cookie sheet in the freezer for a few hours, then transfer the cakes to a large freezer bag to store until you need them. Remove from the freezer the night before – or morning of – the day you want to use them. Place them on a parchment-lined baking sheet and let them defrost in the fridge, then bake on 400 for 15-20 minutes.)
Ingredients
For The Salmon Cakes:
- 2 pounds salmon fillet
- 11/2 teaspoon salt
- 11/2 teaspoon pepper
- 1 large onion, diced, sautéed
- 2/3 cup plain dried breadcrumbs
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full recipe : tasteandsee.com
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