Salmon and Ginger Fishcakes with Rainbow Salad

Oriental flavours give an old favourite a new dimension

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  • Serves 4

  • Prep time 30 mins

  • Cooking time 25 mins

  • Total time 55 mins

  • Skill level Easy

  • Calories 522 per serving

  • Freeze yes
  • Prepare ahead yes


  • 500g (1lb 2oz) king edward potatoes, peeled & chopped
  • 500g (1lb 2oz) salmon fillets
  • 500ml (18fl oz) semi skimmed milk
  • 2 tbsp ginger, grated
  • 1 tbsp lemongrass puree
  • 8 spring onions, finely sliced
  • 1 pack fresh coriander, finely chopped
  • 2 lime, juice & zest
  • 3 tbsp plain flour
  • red cabbage, finely sliced
  • 2 carrots, julienned
  • 2 tbsp sesame oil
  • 2 tbsp soy sauce
  • 1 tbsp honey


You can make the fish cakes a day in advance and store in the fridge until needed. After frying place in the oven for 10 minutes to heat through completely


  1. Place the potatoes in a pan of cold water and bring to the boil. Boil for 12-15 minutes until tender then drain, season and coarsely mash.

  2. Meanwhile poach the salmon in the milk for 3-4 minutes until cooked through. Drain then flake into large chunks. Stir through the ginger, lemongrass, the spring onions, the coriander and the juice & zest of 1 lime.

  3. Fold through the mashed potato, mould into 8 fish cakes and dust in the flour.

  4. Mix the sesame oil, soy sauce, honey and the juice and zest of 1 lime together. Toss with the sliced cabbage, carrot, remaining spring onion & coriander.

  5. Heat the oil in a large saucepan and over a gentle heat fry the fish cakes for 3-4 minutes on each side until golden. Serve with the rainbow salad.