Salmon and potato fish cakes

Thai fish cakes flavoured with spring onion, ginger and coriander

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30 minutes
Makes 2
1 of 5 a day

Nutrition: Per serving

Kcal411
Fat16.4g
Salt0.3g
Sugar2.2g

Recipe by: Sarah Drabble | Nutritionist

Did you know that regularly eating fish is linked with a lower risk of bowel cancer? Net one of your recommended 2 portions of fish each week with this tasty recipe.

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.