Name: Salmon and Ginger Fishcakes with Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves: 4+
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)

By Woman and Home 2012-08-01T23:00:00Z

Find more quick salmon recipes here

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.

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)

Top Tip for making Salmon and Ginger Fishcakes with Salad

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.