Curried Salmon Cakes
Serves: 5
Santos Walker
1 January 1970
Based on User reviews:
63
Spice
58
Sweetness
47
Sourness
43
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
8 tbsps
Tartar Sauce (store-bought)1 cup
Cracker Meal2 tbsps
Ginger (grated peeled)1 bunch
Scallions (finely chopped)1 large
Egg (lightly beaten)2 stalks
Celery (thinly sliced)Directions:
1
Put the salmon, 1 tablespoon water, 1 1/2 teaspoons curry powder, 1/2 teaspoon salt, and pepper to taste in a microwave-safe bowl
2
Cover with plastic wrap and microwave until the fish is opaque, 2 to 3 minutes
3
Flake with a fork and cool slightly
4
Stir in 1 tablespoon tartar sauce, the cracker meal, ginger, half of the scallions and the egg
5
Form into 4 patties and freeze until firm, about 10 minutes
6
Meanwhile, whisk the remaining 7 tablespoons tartar sauce and 1/2 teaspoon curry powder in a bowl
7
In a separate bowl, mix 1 tablespoon of the curried tartar sauce with the bell pepper, celery, mango, remaining scallions, lime juice, 1/4 teaspoon salt, and pepper to taste
8
Heat 1/4 inch of vegetable oil in a nonstick skillet over medium heat
9
Sprinkle the patties with cracker meal on both sides and fry until golden, 2 to 3 minutes per side
10
Drain on paper towels
11
Serve with the mango salad and curried tartar sauce
12
Photograph by Antonis Achilleos