Recipe of the week: Greek Salmon Phyllo Wrap
Let’s begin by gathering our ingredients for Curried Salmon Cakes:
2 large eggs
1 salmon fillet (approximately 1 lb)
1/2 cup finely chopped apple
1/4 cup panko
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
Lemon-Curry Aioli
1/2 cup mayonnaise
2 teaspoons curry powder
1 teaspoon grated lemon peel
1 tablespoon lemon juice
1/2 teaspoon paprika
salt
A food processor works best for preparing the patties. Beat eggs with a fork. Add small, manageable pieces of salmon to food processor to puree then move to bowl.
Then puree apple in food processor.
Add pureed salmon, 1/2 cup pureed apple, 1/4 cup panko, 1/4 cup green onions, 2 tablespoons mayonnaise, 1 teaspoon curry powder, 1/2 teaspoon paprika, and 1/4 teaspoon pepper to a bowl and mix together. Shape into cakes (3/4 in. thick); set aside.
Set a 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.
To make Lemon-Curry Aioli, mix 1/2 cup mayonnaise, 2 teaspoons curry powder, 1 teaspoon grated lemon peel, 1 tablespoon lemon juice, 1/2 teaspoon paprika, and salt to taste.
Plate to serve and enjoy! Serve cakes with Lemon- Curry Aioli.
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If you try the recipe, please leave your comments below. We’d love to hear how it turns out.
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