Salmon cutlets with curried mango salad

Ingredients:

• 450g skinless salmon fillet, mince
• 2 tsp curry powder, preferably spicy
• 8 tbsp. ready tartar sauce
• 1/4 cup cracker crumbs or saltine breadcrumbs
• 2 tbsp grated peeled ginger
• 1 onion, chopped
• 1 egg category CO
• 1/2 red bell pepper, seeded and diced
• 2 stalks celery, thinly sliced
• 1 mango, peeled and diced
• Juice of 1 lime
• Vegetable oil for frying

Preparation:

1. Place salmon, 1 tablespoon water, 1 1/2 teaspoons curry powder, 1/2 teaspoon salt, and pepper to taste in a microwave-safe bowl.
   
   Cover with plastic wrap and microwave for 2-3 minutes, until the fish is darkened. Stir with a fork and cool slightly. Add 1 tablespoon of tartar sauce, cracker flour, ginger, half the onion, and an egg. Form into 4 patties and freeze for 10 minutes.
2. Heat 0.5 cm of vegetable oil in a frying pan over medium heat. Sprinkle the patties with breadcrumbs on both sides and fry until golden brown, 2 to 3 minutes per side. Pat dry with paper towels.
3. Meanwhile, in a salad bowl, combine the remaining 7 tablespoons tartar sauce and 1/2 teaspoon curry powder with the red pepper, celery, mango, remaining onion, lime juice, 1/4 teaspoon salt and pepper to taste.
   
   Serve the salmon cutlets with a mango salad dressed with curry tartar sauce.