CURRIED SALMON CAKES

INGREDIENTS

  • 2 large eggs
  • 2 pouches (about 7 oz. each) boned, skinned pink salmon, or 1 can (about 15 oz.) red or pink salmon, drained, skin removed
  • 1/2 cup finely chopped apple
  • 1/4 cup fine dried bread crumbs
  • 1/4 cup thinly sliced green onions
  • 2 tablespoons mayonnaise
  • 1 teaspoon curry powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon pepper
  • 1 tablespoon vegetable oil
  • Lemon-Curry Aioli:
  • (Makes 1/2 Cup)
  • 1/2 cup mayonnaise
  • 2 teaspoons curry powder
  • 1 teaspoon grated lemon peel
  • 1 tablespoon lemon juice
  • 1/2 teaspoon paprika
  • salt
  • Preparation for Lemon-Curry Aioli:
  • In a bowl, mix mayonnaise, curry powder, grated lemon peel, lemon juice, paprika, and salt to taste.

COOKING DIRECTIONS

Beat eggs with a fork. Add salmon and break up.

Stir in apple, bread crumbs, onions, mayonnaise, curry powder, paprika, and pepper.

Shape into four cakes (3/4 in. thick); place on a piece of plastic wrap.

Set a 12-inch nonstick frying pan over medium heat.

When hot, add oil, then salmon cakes.

Cook until well browned on the bottom, 5 to 7 minutes.

Turn cakes over and cook until browned on the other side, 3 to 5 minutes longer.

Serve cakes with Aioli.

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