Salmon & Ginger Fish Cakes
This delicious recipe combines crispy sweet potato chips with tender salmon patties flavored with zesty ginger and lime. A perfect balance of flavors that will surely satisfy your taste buds. Serve with a dollop of wasabi mayo for an extra kick!
— Constant Cookbook
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)
Instructions
- 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.
- 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.
- 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.
Cook Time
30M
Prep Time
PT15M
Yield
Serves 2
Nutrition
- Calories: 463 calories
- Fat Content: 24 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 33 grams carbohydrates
- Sugar Content: 10 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 31 grams protein
- Sodium Content: 0.32 milligram of sodium
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