Curried Salmon Cakes Recipe

Name: Curried Salmon Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound skinless salmon fillet, halved crosswise; 2 teaspoons curry powder, preferably hot; Kosher salt and freshly ground pepper; 8 tablespoons store-bought tartar sauce; 1/4 cup cracker meal or crushed saltines, plus more for sprinkling; 2 tablespoons grated peeled ginger; 1 bunch scallions, finely chopped; 1 large egg, lightly beaten; 1/2 red bell pepper, seeded and diced; 2 stalks celery, thinly sliced; 1 mango, peeled, pitted and diced; Juice of 1 lime; Vegetable oil, for frying

Servings: persons

1 pound skinless salmon fillet, halved crosswise
2 teaspoons curry powder, preferably hot
Kosher salt and freshly ground pepper
8 tablespoons store-bought tartar sauce
1/4 cup cracker meal or crushed saltines, plus more for sprinkling
2 tablespoons grated peeled ginger
1 bunch scallions, finely chopped
1 large egg, lightly beaten
1/2 red bell pepper, seeded and diced
2 stalks celery, thinly sliced
1 mango, peeled, pitted and diced
Juice of 1 lime
Vegetable oil, for frying

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
Per serving: Calories 536; Fat 34 g (Saturated 7 g); Cholesterol 112 mg; Sodium 767 mg; Carbohydrate 30 g; Fiber 3 g; Protein 27 g
13
Photograph by Antonis Achilleos

304

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound skinless salmon fillet, halved crosswise, 2 teaspoons curry powder, preferably hot, Kosher salt and freshly ground pepper, 8 tablespoons store-bought tartar sauce, and more.

Yes, Curried Salmon Cakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Curried Salmon Cakes

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