Curried Fishcakes Recipes

CURRIED SALMON CAKES

Steps:

• Put the salmon, 1 tablespoon water, 1 1/2 teaspoons curry powder, 1/2 teaspoon salt, and pepper to taste in a 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 tablespoon tartar sauce, the cracker meal, ginger, half of the scallions and the egg. Form into 4 patties and freeze until firm, about 10 minutes.
• Meanwhile, whisk the remaining 7 tablespoons tartar sauce and 1/2 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 scallions, lime juice, 1/4 teaspoon salt, and pepper to taste.
• Heat 1/4 inch of vegetable oil in a nonstick skillet over medium heat. Sprinkle the patties with cracker meal 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.

WEST INDIES FISH CAKES WITH CURRY AIOLI

Steps:

• You can prepare the aioli in advance if you wish (just keep it refrigerated).
• Place all ingredients for the curry aioli in a food processor or blender and puree until smooth and creamy; set aside.
• Mix all ingredients for fish cakes together (except oil and lemon slices) in a mixing bowl until blended.
• Adjust water or flour, if necessary, to achieve a consistency similar to pancake batter (or just a tad thicker).
• Heat 1-2 inches cooking oil in a large skillet until hot.
• Spoon or drop approximately 1/4 cup fish cake batter into hot oil and cook about 2-3 minutes per side or until golden, puffy, and firm.
• Do not overcrowd pan.
• Drain fish cakes on paper toweling.
• Serve fish cakes hot with curry aioli or tartar sauce, and lemon slices, if desired.