Meanwhile, heat 3 tablespoons of oil in a large skillet. When oil starts to shimmer, add cakes and cook, turning once, until golden brown on both sides, 6 to 7 minutes total, drizzling in remaining tablespoon of oil once they’re turned to ensure cakes form an impressive crust on the remaining side. Serve immediately with a pan sauce (see Mustard Cream Sauce below), salsa, pesto, or any dressing!