2 large eggs
2 7oz 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 olive oil
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.
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.
Serve cakes with aioli.