The Essential New York Times Cookbook: Classic Recipes for a New Century
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Recipe Reviews
Zosia from Toronto, ON
Fantastic little cakes with great texture and zingy flavours.
The fresh salmon is cubed rather than minced, which accounts for the texture, and flavoured with kaffir lime, ginger and wasabi. My wasabi paste was well past the “best before” date so I added minced hot red chili pepper instead and salt to taste. As the recipe indicates, the patties cook very quickly, so to avoid overcooking them, I cooked them 1 at a time at the start, eventually working my way up to 3.
Served with the dipping sauce, each bite was a perfect balance of hot, sweet, sour and salty.
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