Salmon and Ginger Fishcakes
Salmon and Ginger Fishcakes



  • 1 sweet potato, cut into thick chips
  • 4 tsp olive oil
  • 2 x 150g salmon fillets, skin removed
  • Thumbnail-sized piece of ginger, grated
  • 1 lime, zest only
  • ½ bunch of chopped spring onions
  • 2 tbsp wasabi mayo, to serve
  • Preheat the oven to 200C. Toss the chips with 1 tsp of oil and season well, then bake for 25 mins. Finely chop the salmon and mix in a bowl with the lime zest, ginger and some seasoning. Heat 1 tsp of oil in a pan, and soften the spring onions for 2 mins. Stir them into the salmon mix, then shape into 4 patties.
  • Heat up the remaining oil in the pan, and cook the fishcakes for 4 mins on each side or until golden and cooked through. Leave to rest for a few mins, then serve with the chips, mayo and some lime for squeezing.
30 mins
2 serving

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