Salmon & ginger fish cakes

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• harleymad

  03 August 2010

  harleymad rated and commented on this recipe

  

  The sweet potatoe chips are so yummy and this recipe is so easy to do!! Really enjoyed them - though I added a little bit more ginger and will add in a chilli or 2 to spice them up! All in all loved it!! Very filling! :-)

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• Jane

  17 August 2010

  Jane rated and commented on this recipe

  

  Really nice. I'm always looking for new ways with Salmon as it's good for you but I don't really like it plain. For me it always needs a sauce or other flavours. Misread the instructions and added a (large) thumb sized piece of ginger instead of thumbNAIL but I think that made it better for me! Also added a couple of finely chopped red chillis. Result was very hot - probably because I made in advance and left in the fridge to "mature"! Love sweet potato wedges anyway. Served with salad, the wasabi mayo, and also sweet chilli dipping sauce (from a bottle).

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• Elizabeth

  11 September 2010

  Elizabeth rated and commented on this recipe

  

  These really surprised me as they are totally delicious. Be generous with the ginger and lime zest. Great with lime mayo dip.

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• Genevra

  21 September 2010

  Genevra rated and commented on this recipe

  

  Made these last night, they tasted delicious but fell apart in the pan - what did i do wrong?

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• rali

  08 October 2010

  rali rated and commented on this recipe

  

  Lovely idea. Agree more ginger and chilli are an improvement. Mine came out a bit dryish though.

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• Blakeys Mum

  06 January 2011

  Blakeys Mum commented on this recipe

  Brilliant - quick and easy. I put the salmon in the food processor and then added the ginger and lime zest. Also added a bit of cracked pepper. They were ready in no time and went down a treat.

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• PhilRyan

  18 January 2011

  PhilRyan rated and commented on this recipe

  

  lovely recipe! cooked it for my girlfriend and she absolutely adored it. sweet potatoes took a little longer and ended up popping them under the grill for a little while. easy to prepare and make and the wasabi mayo i will be using again

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• KELLY COOKS

  25 January 2011

  KELLY COOKS rated and commented on this recipe

  

  Really lovely, great fresh taste and very light. I served with the sweet potato chips and a big salad with sweet shilli sauce. Going to serve tonight with sweet chilli couscous.

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• K8 GDY

  05 February 2011

  K8 GDY rated and commented on this recipe

  

  Truly amazing flavour which will make you never want to buy pre-prepared fishcakes again. They were quite labour intensive to prepare though with all the fine chopping and I would say the prep time was more like 30-45 mins - not 15!

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• trisha3107

  07 April 2011

  trisha3107 rated and commented on this recipe

  

  Lovely change from grilled salmon, I could not get a lime and used lemon, it still tasted good, would maybe add some dried chilli next time

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• cookoran

  30 May 2011

  cookoran rated and commented on this recipe

  

  Scrumdiddilyumptious!

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• justcallmedelia

  31 May 2011

  justcallmedelia commented on this recipe

  mmmm this was lovely! I put lots of paprika over the chips before I cooked them and it really lifted the whole dish up!

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• shazzie

  08 June 2011

  shazzie commented on this recipe

  Really easy to make and tasted delicious. My children loved the fishcakes which I made with lemon zest instead of lime.

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• MrMatty

  10 June 2011

  MrMatty rated and commented on this recipe

  

  I'm afraid these "fish cakes" don't hold together well at all! The moment I tried to turn them over they fell apart. A real shame as they were otherwise very tasty... they need something to bind them -egg maybe?

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• Mrs.A

  13 June 2011

  Mrs.A commented on this recipe

  Great recipe, added a sprinkle of chilli seeds for extra flavour and served with a rocket side salad and soy dressing. Perhaps more of a light lunch than main meal, but all the same very tasty!!!

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• Frantic Flapjack

  17 June 2011

  Frantic Flapjack rated and commented on this recipe

  

  Strange kind of fishcakes! I coated lightly with flour and left in the fridge for 30 minutes before cooking and they held together well. Served with chips and homegrown mangetout. Good midweek dinner.

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• SEW23

  30 June 2011

  SEW23 rated and commented on this recipe

  

  Loved these so tasty, will add a bit of chilli next time as was thinking they needed it should have read the reviews first. Chips were very tasty. Served with Ketchup as didn't have any mayo in the house and babycorn.

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• the daddy

  03 December 2011

  the daddy rated and commented on this recipe

  

  Yummy!

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• dawnybugs

  29 December 2011

  dawnybugs rated and commented on this recipe

  

  scrummy

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• MelanieG

  12 April 2012

  MelanieG rated and commented on this recipe

  

  Didn't like the texture of the salmon...probably because I followed the advice by Blakey's mum (no offence) and whizzed it in the processor, mainly because I don't like touching raw fish. If I ever make again will chop the salmon as advised. The chips were lovely and I made some garlic mayo to go with and sugar snap peas. Prob wont be a massive favourite...although I didn't get any complaints from my ole man and getting him to eat salmon is usually a no go...so a winner on that score at least ;0)

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Ingredients

• 1 large sweet potato , cut into chips
• 4 tsp olive oil
• 2 x 140g/5oz skinless salmon fillets
• thumbnail-size piece ginger , grated
• zest 1 lime , plus wedges to serve
• ½ bunch spring onions , finely chopped
• 2 tbsp mayonnaise mixed with wasabi (optional)

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Difficulty and servings

Serves 2

Easily doubled

Preparation and cooking times

Prep 15 mins

Cook 30 mins

Super healthy

Ingredients

• 1 large sweet potato , cut into chips
• 4 tsp olive oil
• 2 x 140g/5oz skinless salmon fillets
• thumbnail-size piece ginger , grated
• zest 1 lime , plus wedges to serve
• ½ bunch spring onions , finely chopped
• 2 tbsp mayonnaise mixed with wasabi (optional)

Per serving

463 kcalories, protein 31g, carbohydrate 33g, fat 24 g, saturated fat 4g, fibre 4g, sugar 10g, salt 0.32 g

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