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- 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)
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 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.