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.
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.
Made this with a piece of salmon that I baked the day before instead of employing pouched or canned salmon. Followed the rest of the recipe. Pan sauteed in coconut oil which added an additional layer of flavor and body to the cakes. Absolutely delicious! Wonderful balance of flavors. Loved the lemon-curry aioli. Served with steamed sweet petite peas. Has definitely become part of my repertoire.
Delicious and so easy! I did not change a thing...used a granny smith apply and red curry powder. I have made these several times - both as a main dish and as an appetizer. For an Oscar Viewing Party, I made smaller cakes. They were a HUGE hit!
Great recipe for an alternative to the traditional salmon cake. I used white onions (only because I didn't have green onions on hand) cut very finely rather than green onions and the flavors were perfect! The curry really adds a unique taste...I'll definitely be making these again! The lemon curry aloli was a real hit too...don't sell yourself short and forget to add this to the side.
So easy and delicious! I used half the mayo and subbed Vidalia for the green onions. I also chilled them before moving to the pan. This helps them hold together better. Served with Spicy Garlic Grilled Baby Bok Choy also from myrecipes. Add brown rice to the plate if you like to complete the meal. YUM!
I made this recipe with a few changes. I added 1/4 tsp turmeric and substituted coriander for the paprika. Rather than using black pepper, I used 1/4 tsp ground red pepper. I squeezed a little fresh lemon juice into the salmon, about 1 1/2 tsp. We didn't have any green onions, so those were substituted with 1/4 cup white onions. I wasn't sure if a half cup of apple would be too much, so I just used 1/4 cup. Just before serving the cakes, I sprinkled some chopped cilantro over them. As other reviewers commented, my nine-year-old loved the salmon cakes, as well as the aioli, and we look forward to making this recipe many more times in the future.
I made this recipe last night for the first time and it was delicious. The only change I would make is adding more curry to both the salmon cakes and the aoio sauce to provide it a little more kick. Since I didn't have green onions. I substituted cilantro for the flavor; this provided a very nice flavor along with the curry. I served an apple cole slaw as a side dish for additional crunch
I just made the Curried Salmon Cakes and they were delicious--a huge hit with the family and HIGHLY recommended. It was a nice change of pace to the usual recipes and a very tasty use of salmon. The lemon-curry aioli dipping sauce was great as well. I made the dish without much variation, as none was needed. I served with couscous and summer vegetables. Serving size is small, so either double the recipe, or serve with lots of sides to complete the meal.
This was easy to put together and my 4 & 7 year olds ate their entire portions. I followed earlier recommendations to double the portion, which provided us with leftovers for lunch the next day. We ate it with a pasta salad with lots of summer veggies and it was the perfect summer family meal.
I used 1 lb. of leftover grilled salmon. We all loved the cakes, including my 9 year old son! I've not had luck keeping seafood cakes from falling apart before, but the consistency of these was perfect. Don't skip the Curried Aioli. We look forward to enjoying this recipe often.
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