Salmon & ginger fish cakes

Salmon & ginger fish cakes

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(47 ratings)

Prep: 15 mins Cook: 30 mins


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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  • 1 large sweet potato, cut into chips
    Sweet potatoes

    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

    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



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

  • zest 1 lime, plus wedges to serve



    The same shape, but smaller than…

  • ½ bunch spring onions, finely chopped
    Spring onions

    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)


  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, questions and tips

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17th Feb, 2018
Just did the sweet potato chips and served them with salmon. Lovely.
11th Nov, 2017
Really nice! Added smoked paprika to the chips and used more salmon as I had 4 fillets. Lovely and fresh and worth the effort. Served it with garden peas and broccoli. Super healthy.
dave6376's picture
24th Mar, 2017
Made the fish cakes exactly per the recipe and they held together no problem. The recipe doesn't say whether to peel the sweet potato. I left it unpeeled but in hindsight I think the chips would be better if the potato was peeled.
12th Jan, 2017
These fish cake were absolutely delicious. Even my husband who isn't that keen on salmon loved them. I added extra ginger, chilli flakes and panko breadcrumbs and then put them in the fridge for a couple of hours before cooking and they held together fine. I served them in a brioche bun with the wasabi mayonnaise. Will definitely do these again.
23rd Dec, 2016
Don't know why peploe say these do not hold together. Have just made them for tea, absolutely no problem. Didn't have any lime so added chopped parsley instead. Absolutely delicious.
James Grimwood
20th Oct, 2016
very good recipe but it doesn't hold together
2nd Jul, 2016
Love this recipe, good way to use up the remains of the ginger. Like others I tend to add a handful of breadcrumbs and an egg as the mixture doesn't hold its own in the frying pan otherwise. Enjoy!
25th Apr, 2016
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.
6th Mar, 2016
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.
29th Feb, 2016
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.


16th Feb, 2020
Can you freeze these? I am planning to batch cook and wandered if they were suitable for freezing?
CassieBest's picture
17th Feb, 2020
Hi CCP997, Yes you can, freeze at the end of step 2. Defrost, then cook to the recipe instructions. Cassie (Senior Food Editor, BBC Good Food)
James Grimwood
20th Oct, 2016
at the end before you make them golden brown. add an egg and breadcrumbs otherwise it doesn't hold together
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