Crispy fried salmon cakes
served with a simple curry-flavored mayonnaise.
Salmon
Croquettes with Curry Mayonnaise
2 (15-ounce) cans salmon,
drained and flaked
1 1/4 cups bread crumbs - divided use
3 large eggs, beaten
2 tablespoons dried parsley
1/8 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons vegetable oil
1 lemon, juiced
1/2 cup mayonnaise
1 1/2 teaspoons curry powder
- Combine salmon, 1/4 cup
bread crumbs, eggs, parsley, salt and pepper in a bowl. Mix well
and form into 8 patties, 3/4-inch thick. Coat with remaining
bread crumbs.
- Heat oil in a large nonstick
skillet over medium-high heat. Add patties and cook 3 minutes
per side or until golden brown, crisp, and heated through. Sprinkle
with lemon juice.
- Meanwhile, combine mayonnaise
and curry powder. Serve with croquettes.
Makes 4 servings.
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