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Ingredients
- 1 pound skinless salmon fillets
- 2 tsp curry powder
- Salt & pepper
- 8 tbsp tartar sauce
- 1/4 cup cracker meal or crushed saltines plus more for sprinkling
- 2 tbsp grated peeled ginger
- 1 bunch scallions finely chopped
- 1 large egg, lightly beaten
- Juice of 1 lime
- Vegetable oil for frying
Details
Servings 4
Preparation time 40mins
Cooking time 45mins
Preparation
Step 1
1. Put the salmon, 1 tbsp water, 1 1/2 tsp curry powder, 1/2 tsp salt, and pepper to taste in microwave-safe bowl. Cover with plastic wrap and microwave until the fish is opaque, 2 to 3 minutes. Flake with a fork and cool slightly. Stir in 1 tbsp tartar sauce3, the cracker meal, ginger, half the scallions and the egg. Form into 4 patties and freeze until firm, about 10 minutes.
2. Meanwhile, whisk the remaining 7 tbsp tartar sauce and 1/2 tsp curry powder in a bowl.
3. Heat 1/4 inch of vegetable oil in a nonstick skillet over medium heat. Sprinkle patties with cracker meal on both sides and fry until golden, 2 to 3 minutes per side. Drain on paper towel, serve with the tartar sauce.
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