Curried Salmon Cakes

• 2 large eggs
• 2 pouches (about 7 oz. each) boned, skinned pink salmon, or 1 can (about 15 oz.) red or pink salmon, drained, skin removed
• 1/2 cup finely chopped apple
• 1/4 cup fine dried bread crumbs
• 1/4 cup thinly sliced green onions
• 2 tablespoons mayonnaise
• 1 teaspoon curry powder
• 1/2 teaspoon paprika
• 1/4 teaspoon pepper
• 1 tablespoon vegetable oil

1. Beat eggs with a fork. Add salmon and break up. Stir in apple, bread crumbs, onions, mayonnaise, curry powder, paprika, and pepper. Shape into four cakes (3/4 in. thick); place on a piece of plastic wrap.
2. Set a 12-inch nonstick frying pan over medium heat. When hot, add oil, then salmon cakes. Cook until well browned on the bottom, 5 to 7 minutes. Turn cakes over and cook until browned on the other side, 3 to 5 minutes longer.
3. Serve cakes with aioli.

eggs, pouches, apple, bread crumbs, green onions, mayonnaise, curry powder, paprika, pepper, vegetable oil

Taken from www.myrecipes.com/recipe/curried-salmon-cakes (may not work)