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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Erin Winemiller created these seafood cakes using the new convenient pouches of boned, skinned salmon. 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 |
Directions:
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.
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