| Level: | Easy |
| Total: | 40 min |
| Prep: | 20 min |
| Cook: | 20 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
Instructions
- 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.
- Cover with plastic wrap and microwave until the fish is opaque, 2 to 3 minutes. Flake with a fork and cool slightly. Stir in 1 tablespoon tartar sauce, the cracker meal, ginger, half of the scallions and the egg. Form into 4 patties and freeze until firm, about 10 minutes.
- Meanwhile, whisk the remaining 7 tablespoons tartar sauce and 1/2 teaspoon curry powder in a bowl. 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.
- Heat 1/4 inch of vegetable oil in a nonstick skillet over medium heat. Sprinkle the patties with cracker meal on both sides and fry until golden, 2 to 3 minutes per side. Drain on paper towels. Serve with the mango salad and curried tartar sauce.
Nutrition Facts
| Calories | 536 |
| Total Fat | 34 grams |
| Saturated Fat | 7 grams |
| Cholesterol | 112 milligrams |
| Sodium | 767 milligrams |
| Carbohydrates | 30 grams |
| Dietary Fiber | 3 grams |
| Protein | 27 grams |
Reviews
Delish!!
Made this last month they are very good! 🙂
Only change I made was using ground ginger powder instead of grated ginger. Came out really well, especially with the curried tartar sauce. Slightly expensive since we used fresh salmon but worth it.
Great tasting and easy – I added chopped red pepper and celery to the cakes and used already cooked salmon. I just added the curry to the egg, beat it a bit then added it to the rest of the ingredients. I finished the cakes in a 350 degree oven for about 5-10 minutes to heat them thoroughly. I didn’t want them to become too browned in the fry pan. My Husband is not fond of curry, but liked these very much.
My boyfriend doesn’t like salmon, nor does he like curry dishes but he ALWAYS asks for me to make these. It’s a super easy recipe, and the curry flavor isn’t overwhelming like it can be from time to time.
I substituted panko for the cracker meal, it makes a great crust and gives it a nice crunch when you cut into the cake. And the ‘salsa’ to top them is also delicious, if you have mango that’s not in season or a little under ripe, just add a tablespoon or so of agave nectar or honey, it sweetens it up perfectly.
This recipe was very flavorful, and to add more flavor I used smoked salmon which enriched the flavors. I also skipped the tartar sauce (not a fan) and instead made a shrimp cocktail sauce with ketchup and horseradish (you later add the curry powder to it – making it very interesting in a good way!). I used panko instead of cracker crumbs/meal since I had it on hand!
I tried this recipe and loved it! It is extremely flavorful, however I probably will use a little less curry next time. I do love curry, but it took over a bit and couldn’t really taste the salmon. Granted, this recipe has a multi-faceted layered flavor, and is very enjoyable to eat. Try it! See what you think!