Curried Salmon Cakes

• 1 pound skinless salmon fillet, halved crosswise
• 2 teaspoons curry powder, preferably hot
• Kosher salt and freshly ground pepper
• 8 tablespoons store-bought tartar sauce
• 1/4 cup cracker meal or crushed saltines, plus more for sprinkling
• 2 tablespoons grated peeled ginger
• 1 bunch scallions, finely chopped
• 1 large egg, lightly beaten
• 1/2 red bell pepper, seeded and diced
• 2 stalks celery, thinly sliced
• 1 mango, peeled, pitted and diced
• Juice of 1 lime
• Vegetable oil, for frying

1. 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.
2. Cover with plastic wrap and microwave until the fish is opaque, 2 to 3 minutes.
3. Flake with a fork and cool slightly.
4. Stir in 1 tablespoon tartar sauce, the cracker meal, ginger, half of the scallions and the egg.
5. Form into 4 patties and freeze until firm, about 10 minutes.
6. Meanwhile, whisk the remaining 7 tablespoons tartar sauce and 1/2 teaspoon curry powder in a bowl.
7. 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.
8. Heat 1/4 inch of vegetable oil in a nonstick skillet over medium heat.
9. Sprinkle the patties with cracker meal on both sides and fry until golden, 2 to 3 minutes per side.
10. Drain on paper towels.
11. Serve with the mango salad and curried tartar sauce.
12. Per serving: Calories 536; Fat 34 g (Saturated 7 g); Cholesterol 112 mg; Sodium 767 mg; Carbohydrate 30 g; Fiber 3 g; Protein 27 g
13. Photograph by Antonis Achilleos

salmon fillet, curry powder, kosher salt, storebought tartar sauce, meal, ginger, scallions, egg, red bell pepper, stalks celery, mango, lime, vegetable oil

Taken from www.foodnetwork.com/recipes/food-network-kitchens/curried-salmon-cakes-recipe.html (may not work)