Curried Salmon Cakes

With simple store bought tartar sauce, these make-ahead Curried Salmon Cakes are the perfect light supper for those nights when you would rather not fuss. If you prefer to make your own tartar sauce, I’ve included a simple recipe.

Ingredients

1 (14-to 15-ounce) can salmon, drained
2 teaspoons curry powder, divided use
8 tablespoons tartar sauce, divided use
¼ cup panko bread crumbs, plus more for sprinkling
2 tablespoons fresh ginger, peeled and grated
4 green onions, finely chopped
1 large egg, lightly beaten
salt and freshly ground black pepper
½ red bell pepper, seeded and diced
2 stalks celery, thinly sliced
1 ripe mango, peeled, diced
juice of 1 lime
olive oil for frying

for the tartar sauce:
½ cup mayonnaise
2 teaspoons dill or sweet pickle relish
2 teaspoons onion, minced
1 teaspoon lemon juice
salt and freshly ground black pepper

Combine all ingredients in a bowl. Season to taste.

Directions

In a bowl, combine salmon, 1½ teaspoons curry powder, 1 tablespoon of the tartar sauce, the bread crumbs, ginger, half of the green onions and the egg. Season with salt and pepper. Form into 6 patties and freeze until firm, about 10 to 15 minutes.

Meanwhile, whisk the remaining 7 tablespoons tartar sauce and remaining ½ 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 green onions and lime juice. Season to taste with salt and pepper.

Heat ¼ inch of oil in a nonstick skillet over medium heat. Sprinkle the patties with the bread crumbs 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.

Makes 4 servings

Dicing a mango:
Wash fruit. Lay fruit on the counter, then turn so the top and bottom are now the sides. Using a sharp knife, make a length-wise cut as close to the long, flat seed as possible to remove each side of the fruit. Trim fruit away from the seed. Score each side of the fruit length-wise and width-wise, without cutting through the skin. Using your hand, push the skin up, turning the fruit out. Cut the fruit off at the skin with a knife.

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