Salmon & ginger fish cakes

Latest comments and suggestions

Results 21-31

• marv101

  17 April 2012

  marv101 rated and commented on this recipe

  

  These were amazing. Definitely add more ginger. I also didn't pre-fry the spring onion and added some breadcrumbs to the outside to give it a bit more texture. Served with a side salad and some sweet chilli dipping sauce. Amazing.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• wolfie_waffles

  28 April 2012

  wolfie_waffles rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• candycane

  28 May 2012

  candycane rated and commented on this recipe

  

  These fishcakes are delicious! I used extra ginger and added a de-seeded thai red chilli and they were perfect, not too spicy but just right. I sprinkled paprika over the sweet potato chips prior to cooking, they were lovely, I wish I'd made more! The fishcakes are not very big so would make a great light starter. I served mine with salad as well as the chips. I didn't have any wasabi paste so mixed sweet chilli sauce with mayonnaise and a little ketchup. It all worked well together. I will definitely be making them again, nice change to bunging salmon fillets in the oven as I usually do!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Moira Shaw

  01 September 2012

  Moira Shaw rated and commented on this recipe

  

  Liked the idea of this recipe, as love ginger and lime combo. Added wee bit flour to bind mixture, but disappointed with results. Going to try the ginger and lime salmon recipe which marinades the salmon.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• J&K's Kitchen

  02 September 2012

  J&K's Kitchen rated and commented on this recipe

  

  These are absolutely delicious and feel very healthy as there is no potato or breadcrumbs. I added a thumb sized piece of ginger and chilli to give it a bit of a kick. Also coated them in a light sprinkling of flour and put them in the fridge before frying, helped them to hold together perfectly. We served with a sweet chilli and soy dipping sauce! Definitely a recipe to add to your collection!!!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Shurleywurley

  03 September 2012

  Shurleywurley rated and commented on this recipe

  

  These are delicious! Very easy to make too. I think next time I will make more sweet potato chips and a side salad to go with it.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Maddy

  28 October 2012

  Maddy rated and commented on this recipe

  

  Awesome. Read the earlier posts and increased the levels of ginger by quite a bit and added chilli for the extra punch. A crowd favourite.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Spanish Senora

  11 November 2012

  Spanish Senora rated and commented on this recipe

  

  I really did not like this recipe at all. You really do need to 'up' the amount of ginger and it needs something else added to give it some taste! I dusted the fishcakes in flour and rested them in the fridge and they did hold together a little but they need a 'binder' added. Also, when I put on the lid and left them to rest, they went soggy and I had to re-fry them. The sweet potato chips are tasty but the oven temperature needs to be higher in order to crisp them up a bit. - sorry to be so negative :(

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Em

  07 January 2013

  Em commented on this recipe

  Totally delicious, definitely best with extra ginger and some fresh chilli.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jo Ashtead

  12 April 2013

  Jo Ashtead commented on this recipe

  These are absolutely delicious and so easy to make. I served them with loads of fresh coriander - gorgeous!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• LG London

  17 May 2013

  LG London rated and commented on this recipe

  

  Adapted the measures for 5 people....Nice change from salmon in foil, make sure you're pushing tightly together when squashing them into your hands and turn them carefully in the pan so they don't fall apart, agree more ginger and lime and my chips were a bit soggy....i probably put a little too much oil in the tray and too much product piled on top of each other but i liked the taste of them and will have another go.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/665641/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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)

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

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

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.