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Curried Salmon Cakes





Yields
Makes 4 servings




Total Time
25 mins

Erin Winemiller created these seafood cakes using the new convenient pouches of boned, skinned salmon.

Curried Salmon Cakes




Christina Schmidhofer
 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
Step 1
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.

Step 2
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.

Step 3
3

Serve cakes with aioli.

Nutrition Facts

Servings 0


Amount Per Serving
Calories 463Calories from Fat 70
% Daily Value *
Total Fat 36g56%

Saturated Fat 5.3g27%
Cholesterol 170mg57%
Sodium 603mg26%
Total Carbohydrate 10g4%

Dietary Fiber 1.3g6%
Protein 29g58%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.