Curried Salmon Cakes

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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.

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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.

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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!

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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!