Nov 11, 2006
A really good recipe that can be a jump-off for other cakes of this type. We used fresh salmon instead of canned, one whole egg, a little less spinach, and added extra garlic to everything, as well as a pinch of cayenne and about half a tsp of ground corriander. I also scaled it down to serve two, as it's just my husband and I eating. I didn't have orange juice on hand and just added a squirt of lemon juice to the cooking water for the couscous. Minor alterations, really, and these came out fantastic -- the couscous is wonderful because it forms a nice crispy crust on the outside of the patty, but is creamy inside. Delicious!
—AnMei