Dinner

Salmon & Ginger Fish Cakes with Sweet Potato Chips Recipe

ByJack Voss November 8, 2025November 8, 2025

Introduction

Salmon & ginger fish cakes are a tasty, light twist on a classic favorite. Paired with crispy sweet potato chips and a zingy wasabi mayo, this dish is perfect for a quick weeknight dinner or a casual lunch.

A white plate sits on a white marbled surface, holding two golden-brown salmon patties with a slightly crispy texture and small green bits inside, placed near the front of the plate. To the back of the plate, there is a small white bowl filled with thick-cut, golden-brown sweet potato fries standing upright. A lime wedge with a light green color is placed to the left side of the patties, and a dollop of white creamy sauce is on the right next to a white fork with a white handle, resting on the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large sweet potato, cut into chips
4 tsp olive oil
2 x 140g/5oz skinless salmon fillets
Thumbnail-size piece ginger, grated
Zest of 1 lime, plus wedges to serve
½ bunch spring onions, finely chopped
2 tbsp mayonnaise mixed with wasabi (optional)

Instructions

Step 1: Heat the oven to 200°C (180°C fan)/gas mark 6. Toss the sweet potato chips in a roasting tin with 1 tsp of olive oil. Season with salt and pepper, then bake for 20-25 minutes until golden and crispy.
Step 2: Finely chop the salmon and place it in a bowl. Add the grated ginger, lime zest, and a pinch of salt and pepper. Heat 1 tsp of olive oil in a non-stick pan and soften the spring onions for 2 minutes. Stir them into the salmon mixture and mix well.
Step 3: Shape the salmon mixture into 4 evenly sized patties. Heat the remaining 2 tsp of olive oil in the pan over medium heat and cook the patties for 3-4 minutes on each side, until golden and cooked through.
Step 4: Cover the pan with a lid and let the patties rest for a few minutes. Serve two patties per person with the sweet potato chips, a dollop of wasabi mayonnaise if using, and lime wedges to squeeze over.

Tips & Variations

For extra crispiness, coat the patties lightly in breadcrumbs before frying.
To make it milder, omit the wasabi or substitute with plain mayonnaise.
Try adding chopped fresh coriander or parsley for a fresh herbal note.
If fresh salmon isn’t available, canned salmon can be used but drain well before mixing.

Storage

Store any leftover fish cakes in an airtight container in the fridge for up to 2 days. Reheat gently in a pan or oven to keep them crispy. Sweet potato chips are best eaten fresh but can be reheated in the oven for a few minutes.

How to Serve

The image shows a white plate on a white marbled surface holding two golden-brown patties with visible small green pieces, placed in the front left. To the right of the patties, there is a dollop of white sauce next to a white fork and knife. Behind the patties, a small white bowl filled with thick golden-brown fries is centered on the plate. A small lime wedge is placed to the left of the patties. The light is soft and natural, highlighting the textures and colors clearly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze the salmon fish cakes?

Yes, you can freeze the uncooked patties on a baking sheet, then transfer to a freezer bag once solid. Cook from frozen, adding a few extra minutes to the cooking time.