Reviewed: May 4, 2012

I was surprised at how much I enjoyed these. My son wasn't as impressed, but he finished his (which I was pretty pleased with since he can be a typical picky four year old). I felt like the garlic mayonnaise was a bit heavy so I might add a little sour cream or Greek yogurt to cut it. I served these over couscous and a Moroccan veggie stew.

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Reviewer:

MMOH

Cooking Level: Intermediate

Home Town: Blacksburg, Virginia, USA

Living In: Heidelberg, Baden-Württemberg, Germany

Reviewed: Apr. 17, 2012

i rolled the fish cakes into bite size balls and cooked them in oven.they were the perfect appetizer served with tzatzika for dipping.

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kkaren_marie

Reviewed: Jan. 26, 2012

One of my favorite recipes! I found this a year or two ago and have made it exactly to the recipe and with changes- always delicious! My discoveries: I use fresh spinach and add an extra egg to replace the moisture (making 3 WHOLE eggs to hold it together), I double the garlic in the mayo... because it's yummy, and usually fry in a tablespoon or less of olive oil, instead of baking as others have suggested. I've also made these several times without orange juice (just because I didn't have it on hand) and it was still fantastic (though not quite the same). I've fiddled with it in other ways, but these are my most consistent changes. Thanks for the marvelous recipe!!!

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Reviewer:

mayflower

Reviewed: Jan. 10, 2012

this was good, i did use 2 eggs though and i used cooked rice and kale...i did have to add a little bread crumbs to make em a little less water-y....but this was a good way to have canned salmon...i am thinking of other things i can mix into my salmon, mushrooms, capers, onions, peppers...chachacha

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MsK2U

Reviewed: Oct. 28, 2011

Easy, delish, repeatable!

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Reviewer:

haveaplan

Reviewed: Sep. 27, 2011

This recipe is just okay. My cakes came out very dry so I wasn't too happy about that. The garlic mayo was okay, I added lemon juice to it and that kind of helped it out.

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Reviewer:

jctnme

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

Reviewed: Sep. 7, 2011

These were VERY good. Perfect for a summer dinner and would be excellent as an appiteizer (in mini cake form) The only thing I would change would be the sauce. Along with the paprika and crushed garlic, I also used a little garlic powder and and a dash of cumin. It was fantastic. My husband didnt care for the texture of the patties to much but he loved the taste!

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Reviewer:

Sarah8041

Cooking Level: Professional

Reviewed: Aug. 27, 2011

These were great! I give it four stars because there are a couple of things I changed--not with the ingredients. After creating the mix but before forming the cakes, I chilled the ingredients for about 10 minutes. I didn't have an issue with the patties falling apart in the frying pan. While cooking, my first two came out a little to burned on either side, while still looking a little flimsy in the middle. I was lucky to have a friend over who worked as a chef at a Japanese restaurant, and he said it would help to cook these like pot stickers--adding a bit of water, covering, increasing the heat, and shortening the cooking time. The other four came out wonderful. Will definately make again!

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Reviewer:

Scumby

Cooking Level: Intermediate

Home Town: Annandale, Virginia, USA

Reviewed: Jul. 1, 2011

These were really simple and quite delicious. I made my cous cous with water as I"m not a fan of orange flavour in savoury food. I halved all incredients as I only had a small tin of salmon and used 1 whole egg. The cakes stayed together, but i had to be very careful, so next time I would use 2 eggs. Will make again.

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Reviewer:

GKT

Home Town: Sydney, New South Wales, Australia

Reviewed: Feb. 9, 2011

I have made this dish twice now. I always have spinach and salmon on hand. I just pan fry the salmon and finely chop the fresh spinach. You can use frozen or fresh spinach without much difference. I use quinoa instead of coucous (I interchange the two in recipes all the time, depending which one I have on hand.) The garlic mayo is an excellent compliment. Its a healthy alternative to traditional salmon patties. I can make them ahead and fry them when were ready to eat. Super easy. Sadly I forgot to prepare the quinoa with OJ this last time, but I did not miss it:)

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