Of all the salmon cakes I've made, I like these the best.
The reason is simple. They are lighter and crispier than the cakes I make with whole oats, oat bran, bread crumbs and the like.
It's always laudable to combine as many healthy ingredients into one recipe as you can, but when the result is better with slightly fewer of those good things and which actually makes you prepare and eat the recipe more often, I say go for it.
Wild salmon is something you should eat as often as possible instead of red meats in order to improve your overall health, and I think this recipe will help you do that and add an important ingredient at the same time which we should all eat more often for health reasons, namely, curry powder, a powerful anti-inflammatory.
Curried Basmati Salmon Cakes With Apricot Sauce
1 egg beaten in a large bowl
1 T curry powder of your choosing
1 14.75 oz can wild Alaskan sockeye salmon, drained
1 cup already prepared white Royal Basmati rice from the foothills of the Himalayas, cooled
.5 cup sweetened coconut flakes
1. After you beat the egg in a large bowl, whisk in the curry powder.
2. Add the drained salmon and mash together with a potato masher.
3. Stir in the basmati rice and the flaked coconut, combining gently with the masher until thoroughly mixed.
4. Heat a generous amount of sesame or canola oil in a porcelainized dutch oven, such as a Le Creuset oval 3 quart.
5. Form the cakes using a smallish half inch deep lid from some container or other, pressing the mixture into the lid until firm. I use a rubber lid from a broken Leifheit food chopper I saved. It releases the cakes perfectly. Using it, I make seven patties from the ingredients.
6. Fry the cakes over medium high heat two minutes on a side. Use a slotted silicone spatula to lift and drain the cakes as you remove them, and keep on a serving plate in a warm oven.
Apricot Sauce
4 T salted butter
6 T best apricot jam
2 T fresh lemon juice
1. Melt the butter in a sauce pan over low heat.
2. Stir in the apricot jam and lemon juice at medium heat.
3. Cook and stir until thoroughly combined and slightly thickened and remove from heat.
4. Top each cake with some sauce and serve immediately with some petite steamed sweet peas, or a crisp green lettuce salad on the side.
Wunderbar!
