Curried Salmon Cakes
From Sunset
Serves 4
- 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
- 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.
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
Grandma's Famous Salmon Cakes (easy)
From allrecipes.com
Serves 4
- 1 (14.75 ounce) can salmon, drained and flaked
- 2 eggs, beaten
- 1 small onion, diced
- 1 teaspoon ground black pepper
- 3 tablespoons vegetable oil
- Pick through the salmon and remove any bones. In a mixing bowl, beat the eggs and add the diced onion, salmon and pepper. Mix thoroughly.
- Shape into 2 ounce patties; about 7 or 8 patties. In a large skillet over medium heat, heat the oil. Fry each patty for 5 minutes on each side or until crispy and golden brown.
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