Seafood Cakes With Herb Sauce

• 3/4 cup mayonnaise
• 4-1/2 teaspoons dill pickle relish
• 1 tablespoon minced chives
• 1 tablespoon minced fresh parsley
• 2 teaspoons tomato paste
• 1 teaspoon grated lemon zest
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1-1/4 cups panko (Japanese) bread crumbs
• 1 medium sweet red pepper, finely chopped
• 1 medium sweet yellow pepper, finely chopped
• 1/3 cup finely chopped onion
• 1 large egg, lightly beaten
• 2 tablespoons minced fresh parsley
• 2 teaspoons minced chives
• 1 pound bay scallops, coarsely chopped
• 1/2 pound salmon fillet, skin removed and coarsely chopped
• 2/3 cup butter, cubed
• Additional finely chopped sweet red and yellow peppers and minced chives

1. In a small bowl, combine the first eight ingredients; set aside 1/4 cup. Chill remaining sauce until serving.
2. In a large bowl, combine the bread crumbs, peppers, onion, egg, parsley, chives and reserved sauce. Gently fold in scallops and salmon.
3. With floured hands, shape mixture by 2 tablespoonfuls into 1/2-in.-thick patties. In a large skillet over medium heat, cook seafood cakes in butter in batches for 2-3 minutes on each side or until golden brown. Transfer to ungreased
4. .
5. Bake at 400u0b0 for 5-6 minutes or until golden brown. Serve with sauce. Garnish with additional peppers and chives.

mayonnaise, dill pickle, chives, parsley, tomato paste, lemon zest, salt, pepper, bread crumbs, sweet red pepper, sweet yellow pepper, onion, egg, parsley, chives, bay scallops, salmon fillet, butter, sweet red

Taken from www.tasteofhome.com/recipes/seafood-cakes-with-herb-sauce/ (may not work)