The curried spices in the Mango Chutney really work well with the salmon and give these Salmon Cakes an exotic twist. Great as a main course or you can serve as an appetizer with a small dollop of Capered Yogurt. You will have your guests coming back for more.
Makes 6 patties
- 2 x Seven to eight ounce cans of sockeye salmon
- 3 TBS Mayonnaise
- 4 TBS Mango & Cardamom Chutney (large pieces of mango broken up)”
- 1/2 cup Panko (Japanese-style bread crumbs) or fine dried bread crumbs
- 1 tsp curry powder
- 4 green onions (green and white parts chopped small)
- 3 TBS Butter
Serve with lemon wedges and Capered Yogurt (Recipe below)
- Preheat oven to 400 F.
- Drain the salmon. Flake the fish into a bowl, being careful to remove any small bones or skin that may be mixed in.
- Season with salt and add the mayonnaise, mango chutney, curry powder, green onions and bread crumbs. Mix gently with your fingers until it is well combined.
- Form into 6 patties about 1 inch thick and allow to sit for about 5 minutes to allow the bread crumbs to absorb the flavor.
- In a large sauté pan over medium-high heat, heat the butter until foaming. Add the salmon cakes and cook until they begin to turn golden on the edges about 5 minutes. Don’t touch them while they are browning.
- Once the edges have browned, transfer the pan to the oven and bake for 5 minutes to heat through.
- Flip the cakes onto plates and serve with lemon wedges and the Capered Yogurt on the side.