Salmon & ginger fish cakes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
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Showing items 1 to 3 of 6
- 1 large sweet potatocut into chips
- 4 tsp olive oil
- 2 x 140g/5oz skinless salmon fillets
- thumbnail-size piece gingergrated
- zest 1 limeplus wedges to serve
- ½ bunch spring onionsfinely chopped
- 2 tbsp mayonnaisemixed with wasabi (optional)
Nutrition: per serving
- kcal463
- fat24g
- saturates4g
- carbs33g
- sugars10g
- fibre4g
- protein31g
- salt0.32glow
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.
