The Essential New York Times Cookbook: Classic Recipes for a New Century
Salmon Cakes with Yogurt Chipotle Sauce
Page 413
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Recipe Reviews
The result of this recipe was quite good, but there are problems with the recipe itself. I had about 300g of salmon, about 2/3 of what was required, and made about a half recipe. When all was mixed, the result was soup. I had to add a lot more fresh bread crumbs to to get to a consistency that would make patties. I suspect something is wrong with the mayonnaise measure (1 cups seems like an awful lot), so I would consider adding that by the tablespoonful at the end of mixing until a good consistency is reached. On the other hand, my husband thought the patties were perfect as they were, and thinks I should just add the extra bread (probably three times again what was asked, but I didn't really measure this). So ... which approach is right?
I put the patties on parchment paper, with no grease, oil, spray, etc. They didn't stick at all.
The sauce asks for "1 or 2 canned chipotle chiles, depending on the heat desired, seeded". For my half recipe I used 1 chili, not seeded. The sauce was not at all hot. I will increase this next time.
My extra-bread version made 7 main-course patties.
All in all very tasty, but frustrating that the recipe didn't work as advertised.
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