Name: Salmon & ginger fish cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Cuisine: Asian
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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Salmon & ginger fish cakes

Salmon & ginger fish cakes

Good Food team

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Serves 2

Easy

Prep: 15 mins

Cook: 30 mins

A star rating of 4.2 out of 5.51 ratingsRate

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

Healthy

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Lemon curd & yogurt fool

A star rating of 4.8 out of 5.56 ratings

Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal463
fat24g
saturates4g
carbs33g
sugars10g
fibre4g
protein31g
salt0.32g

low

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, August 2010

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A star rating of 4.2 out of 5.51 ratings

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