Salmon Cake Minis with Lemon-Dill Aioli

Ingredients

• 6 Tbsp butter melted
• 2 Tbsp grey poupon dijon mustard 
• 1  eggs 
• 1 Tbsp optional: dill fresh chopped
• 2 Tbsp parsley fresh finely chopped
• 3 cloves garlic minced
• 3  green onions sliced
• 0.3 tsp ground pepper red (cayenne)
• 1 Tbsp lemon zest divided
• 1.3 cups real mayo mayonnaise divided kraft
• 1.5 cups panko bread crumbs 
• 1 lb salmon flaked cooked

Equipment

• bowl
• baking sheet
• oven
• spatula

Directions

1. Heat oven to 400F.
2. Mix 1/3 cup mayo and next 5 ingredients in medium bowl. Stir in 2 tsp. zest and fish. (
3. Mixture will be moist.)
4. Mix lemon juice, garlic, dill, and remaining mayo and lemon zest until blended. Refrigerate until ready to serve.
5. Combine bread crumbs and butter in separate bowl.
6. Add 1 Tbsp. fish mixture; turn to evenly coat. Shape into ball; place on baking sheet sprayed with cooking spray. Repeat with remaining fish mixture, placing balls 1 inch apart on baking sheet; flatten with spatula to 1/4-inch thickness.
7. Bake 10 min. on each side or until fish cakes are golden brown on both sides.
8. Serve with mayonnaise mixture.