Salmon and Ginger Fishcakes with Salad

Fresh Oriental flavours give the old fishcake favourite a new dimension

  • Rating
    (0 ratings)
    Rate this recipe
  • Serves 4

  • Prep time 15 mins

  • Cooking time 30 mins

  • Total time 45 mins

  • Calories 541 per serving


  • 500g (1lb 2oz) King Edward potatoes, peeled and chopped
  • 500g (1lb 2oz) salmon fillets
  • 500ml (18fl oz) semi-skimmed milk
  • 2tbsp fresh root ginger, grated
  • 1tbsp lemongrass purée (from a jar)
  • 8 spring onions, finely sliced
  • 1 pack fresh coriander, finely chopped
  • zest and juice 2 limes
  • 3tbsp plain flour
  • 2tbsp each sesame oil and soy sauce
  • 1tbsp honey
  • ½ red cabbage, finely sliced
  • 2 carrots, julienned (cut into fine sticks)


You can make the fishcakes 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 to 15 minutes, drain, season and coarsely mash. Poach the salmon in the milk for 3 to 4 minutes until cooked. Drain then flake into large chunks.

  2. Stir through the ginger, lemongrass, half the spring onions, half the coriander, and the zest and juice of 1 lime. Fold through the potato, mould into 8 fishcakes and dust in the flour.

  3. Mix together the sesame oil, soy, honey and the zest and juice of 1 lime. Toss with the cabbage, carrot, and remaining spring onions and coriander.

  4. Heat the oil in a frying pan and fry the fishcakes on a gentle heat for 4 minutes on each side until golden. Serve with the salad.

Find more quick salmon recipes here