Salmon Cakes with Lemon Mayo

Basically, it is quite a nice dish and coud have received a 4 star rating, but it needed more seasoning as well as that special extra to make it a little more interesting tastewise, and some of the instructions just weren't quite right.

First of all, I've never come across a recipe for two persons that instructs you to use half an egg for one thing and half an egg for another - why just not double all the ingredients (should not be a problem technically in this case) and write the recipe for four servings?

Second, it's quite difficult to get the fish cakes right. Making four cakes from ca. 450g of mass will make you run the risk of getting too large fish cakes that are mushy on the inside and/or burnt on the outside. Make six to eight smaller, thinner cakes and you'll be fine. Also, fry them on a relatively low temperature, e.g. medium or medium-low, for at least several minutes, preferably without turning and tossing them the whole time.

Season them well, but most importantly, add something extra to the mayonnaise - a tiny bit of chilli, for example, or perhaps some coriander, to give it some extra zing. Something like the Chilli-Lime Mayo from this recipe (online version here) would work quite well.

And finally, serve it with extra vegetables, it'll be boring otherwise - good quality cherry tomatoes worked quite well for us.

Crosspost. Exact the same recipe was also published in the Olive: 101 Quick-fix Dishes cookbook.