Salmon and potato fish cakes
Thai fish cakes flavoured with spring onion, ginger and coriander
- 30 minutes
- Makes 2
- 1 of 5 a day
- Kcal411
- Fat16.4g
- Salt0.3g
- Sugar2.2g


Recipe by: Sarah Drabble
| Nutritionist
Ingredients
- 1 teaspoon olive oil
- 2 spring onions, trimmed and thinly sliced
- 1 red chilli, deseeded and finely chopped
- 2cm root ginger, peeled and finely chopped
- 1 medium egg
- Small handful fresh coriander, finely chopped
- 1 x 120g fillet skinless salmon, baked, grilled or poached, and flaked
- Freshly ground black pepper, to taste
- 225g potatoes (suitable for mashing), peeled and boiled
- 50ml skimmed milk
- 2 teaspoons white self-raising flour
- 1–2 tablespoons wholemeal plain flour
- Spray oil
- 160g rocket or other salad leaves
- ½ lime, cut into wedges
Method
- Warm the oil in a pan over a medium heat. Cook the spring onions, chilli and ginger until the onions are soft. Remove from heat.
- Whisk the egg; then add the coriander, salmon, black pepper and the cooked spring onions, chilli and ginger; and stir.
- Mash the potatoes, adding skimmed milk as necessary, until no lumps remain. Sift the self-raising flour over the top of the mashed potato; and mix using a fork.
- Add the egg mixture to the potato and mix in thoroughly. Then divide into four equal-sized balls and shape into fishcakes.
- Dust the wholemeal plain flour over a plate. Roll the fishcakes in flour.
- Coat a frying pan with spray oil, and place over a medium-high heat. Add the fishcakes and fry on each side until golden.
- Serve immediately with the rocket and a wedge of lime.
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