Description

These Salmon & Ginger Fish Cakes are a flavorful and hearty meal combining tender salmon with fresh ginger, lime zest, and spring onions, served alongside crispy roasted sweet potato chips. A perfectly balanced dish that is easy to prepare and full of vibrant tastes.

Ingredients

Scale

For the Sweet Potato Chips

1 large sweet potato, cut into chips
1 tsp olive oil
Salt and pepper, to season

For the Fish Cakes

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
3 tsp olive oil (divided for cooking)
Salt and pepper, to taste

For Serving

2 tbsp mayonnaise mixed with wasabi (optional)
Lime wedges

Instructions

Prepare the Sweet Potato Chips: Preheat the oven to 200C/180C fan/gas mark 6. Toss the cut sweet potato chips in 1 tsp olive oil, season with salt and pepper, and spread them out evenly on a roasting tin. Bake for 20-25 minutes until golden and crispy, turning halfway through cooking for even roasting.
Make the Fish Cake Mixture: Finely chop the salmon fillets as much as possible and place into a mixing bowl. Add the grated ginger, lime zest, salt, and pepper. Heat 1 tsp olive oil in a non-stick pan over medium heat and soften the finely chopped spring onions for about 2 minutes until fragrant and slightly softened. Stir the softened spring onions into the salmon mixture and combine thoroughly.
Shape the Fish Cakes: Form the salmon mixture into 4 evenly sized patties, pressing firmly so they hold together well during cooking.
Cook the Fish Cakes: Heat the remaining 1 tsp of olive oil in the non-stick pan over medium heat. Carefully place the patties in the pan and cook for 3-4 minutes on each side until the patties are golden brown and cooked through. Cover with a lid and let rest for a few minutes to allow flavors to meld and juices to redistribute.
Serve: Serve 2 fish cakes per person alongside the roasted sweet potato chips. Accompany with the wasabi mayonnaise for dipping and lime wedges for squeezing over the fish cakes to add a fresh zing.

Notes

You can substitute salmon with other firm white fish if preferred.
To make the dish gluten-free, ensure mayonnaise and any additional condiments are gluten-free.
For a lighter version, baking the fish cakes in the oven instead of frying is an option.
Adjust the amount of wasabi in the mayonnaise according to your spice tolerance.
Spring onions can be replaced with chives or mild green onions if unavailable.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Frying
Cuisine: British

Keywords: Salmon fish cakes, ginger fish cakes, sweet potato chips, healthy fish cakes, easy fish recipe, quick dinner, home-cooked fish cakes