Curried Salmon Cakes

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

Prep and cook time: 25 minutes
Yield Makes 4 servings

Ingredients
2 large eggs [110 g]
2 pouches (about 7 oz. each) boned, skinned pink salmon, or 1 can (about 15 oz.) red or pink salmon, drained, skin removed [420 g]
1/2 cup finely chopped apple [47 g]
1/4 cup fine dried bread crumbs [28 g]
1/4 cup thinly sliced green onions [46 g]
2 tablespoons mayonnaise [28 g]
1 teaspoon curry powder
1/2 teaspoon paprika
1/4 teaspoon pepper
1 tablespoon vegetable oil
Lemon-curry aioli

Preparation
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.

Nutritional Information
Calories:463 (70% from fat)