Curried Salmon Cakes

 

Yield:

Makes 4 servings

 

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

Preparation

1. 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.
2. 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.
3. Serve cakes with aioli.