Salmon and Ginger Fishcakes with Salad Recipe

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serves:

4

Prep:

15 min

Cooking:

30 min

Nutrition per portion

RDA
Calories 541 kCal 27%
Fat 24g 34%
  -  Saturates 5g 25%

Find more quick salmon recipes here

Ingredients

  • 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)

Method

  • 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.

  • 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.

  • 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.

  • 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.

Top Tip

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.

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