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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7th Jan, 2013
Totally delicious, definitely best with extra ginger and some fresh chilli.
11th Nov, 2012
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 :(
28th Oct, 2012
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.
3rd Sep, 2012
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.
2nd Sep, 2012
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!!!!
1st Sep, 2012
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.
28th May, 2012
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!
17th Apr, 2012
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.
12th Apr, 2012
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 a winner on that score at least ;0)
29th Dec, 2011


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