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Salmon & ginger fish cakes

Salmon & ginger fish cakes

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(36 ratings)

Prep: 15 mins Cook: 30 mins

Easy

Serves 2
Create a complete superhealthy supper with these light, Asian-style fish cakes and sweet potato chips

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal463
  • fat24g
  • saturates4g
  • carbs33g
  • sugars10g
  • fibre4g
  • protein31g
  • salt0.32g
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Ingredients

  • 1 large sweet potato, cut into chips

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 4 tsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 x 140g/5oz skinless salmon fillets
  • thumbnail-size piece ginger, grated

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • zest 1 lime, plus wedges to serve

    Lime

    ly-m

    The same shape, but smaller than…

  • ½ bunch spring onions, finely chopped

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 2 tbsp mayonnaise mixed with wasabi (optional)

Method

  1. Heat oven to 200C/180C fan/gas 6. Toss the chips in a roasting tin with 1 tsp oil. Season and bake for 20-25 mins.

  2. Chop the salmon as finely as you can and place in a bowl with the ginger, lime zest and seasoning. Heat 1 tsp oil in a non-stick pan and soften the spring onions for 2 mins. Stir into the salmon, mix well and shape into 4 patties.

  3. Heat remaining oil in the pan and cook the patties for 3-4 mins each side until golden and cooked through. Cover with a lid and leave to rest for a few mins. Serve 2 patties each with the chips, mayo and lime wedges for squeezing.

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Comments (41)

K322A's picture
5

I absolutely loved this recipe. I added some dried chili flakes, some extra ginger as others have done, a sprinkling of flour and a beaten egg just to hold the cakes together and then blitzed all the ingredients together in a food processor then let them rest in the fridge.
I also added a teaspoon of paprika to my sweet potato chips just give them a bit more flavor.
A very yummy recipe.

little_lady's picture
5

A nice way to cook salmon differently. These taste lovely as fish cakes, but we often have them in buns with avocado and sweet chilli sauce to bulk them up - they are great as burgers too, with the sweet potato chips.

jillbrain's picture
3.75

I was making it for three so quantities slightly different, but I blitzed half the salmon, sliced the rest. This made a sticky mixture, I also added a beaten egg, a finely chopped chilli and some breadcrumbs. I then used a floured board to shape and roll, then dipped in beaten egg and more breadcrumbs. I appreciate this was a lot more trouble, and quite a way from the original simple recipe, but they were absolutely delicious.

lizleicester's picture

I haven't put any stars because I just used the recipe for the sweet potato chips - which were absolutely delicious (and served with venison and stroganoff sauce).

Elbrandito's picture
0

Absolutely will not stick together if you follow the recipe to the letter. Need to add egg or breadcrumbs or something.

jandc415's picture
3.75

Added extra ginger, but didn't feel the need to add any chili or flour. Agree that the portion does end up being fairly small but salmon's fairly rich in flavour so not a problem.

If serving for a starter the portion size is about right but would definitely recommend serving with something else (eg on top of a potato tower) for a main. However, overall this recipe is well recommended and would definitely do again. It smells *great* when cooking :-)

bencanalto's picture

This went down very well with my family. I used soy sauce as seasoning which worked well.

jkglas's picture

I added extra grated root ginger & a touch of chilli - would add more another time as the salmon absorbs the flavours. I added an egg to bind, tossed all into the food processor for a few short bursts, then coated the resultant fishcakes with breadcrumbs & baked in the oven to avoid frying. A very easy, tasty supper; could maybe do with some sauce or lemon juice to moisten

sankm28's picture

Hi jkglas, how long did you put them in the oven for?

jkglas's picture

I added extra grated root ginger & a touch of chilli - would add more another time as the salmon absorbs the flavours. I added an egg to bind, tossed all into the food processor for a few short bursts, then coated the resultant fishcakes with breadcrumbs & baked in the oven to avoid frying. A very easy, tasty supper; could maybe do with some sauce or lemon juice to moisten.

snowblouse's picture

I thought this was lovely. I took note of the other comments about upping the ginger and adding a chilli. I used a thumb sized piece of ginger and one red chilli. I also used about 2 tsp of flour to make the mixture a little sticky and stick together a little better.
Mine did not break up, 3 minutes on each side, lovely. I sprinkled the sweet potatoes with smoked paprika which gave a little more interest. I will make again.

lglondon's picture
3

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.

jostewart54's picture

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

harrythomas1975's picture

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

lesley0021's picture
2

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 :(

maddy168's picture
5

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.

shirls1's picture
5

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.

jonnydent's picture
5

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!!!!

moirashaw1's picture
3

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.

clairemc28's picture
5

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!

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