Dinner

Salmon & Ginger Fish Cakes with Sweet Potato Chips Recipe

ByJake Silas November 6, 2025November 6, 2025

Introduction

Salmon and ginger fish cakes offer a fresh and flavorful twist on a classic favorite. Paired with crispy sweet potato chips and a hint of lime, this dish makes a light yet satisfying meal perfect for any day of the week.

A white plate on a white marbled surface holds two round, golden-brown patties with visible bits of green and pink, showing a crispy texture on top. Next to the patties is a dollop of thick white sauce and a small wedge of lime. Behind the patties is a small white bowl filled with thick, golden-brown sweet potato fries, some fries sticking out. To the right of the plate, a white fork and knife rest side by side. The overall look is clean and bright, with soft natural light. 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 of 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: Preheat the oven to 200C (180C fan/gas mark 6). Toss the sweet potato chips with 1 teaspoon of olive oil in a roasting tin, season with salt and pepper, and bake for 20–25 minutes until 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 teaspoon of olive oil in a non-stick pan and soften the spring onions for about 2 minutes. Stir the spring onions into the salmon mixture, combine well, and shape into 4 patties.
Step 3: Heat the remaining olive oil in the same pan and cook the fish cakes for 3–4 minutes on each side until golden and cooked through. Cover with a lid and let them rest for a few minutes.
Step 4: Serve two patties per person with the sweet potato chips, a dollop of wasabi mayo if using, and lime wedges for squeezing over.

Tips & Variations

For extra flavor, add chopped fresh coriander or chili flakes to the fish cake mixture.
If you prefer, swap sweet potato chips for regular potato or oven-baked fries.
Use a food processor to pulse the salmon for a finer texture but avoid over-processing to keep some bite.

Storage

Store leftover fish cakes in an airtight container in the refrigerator 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 to regain crispness.

How to Serve

On a white plate set on a white marbled surface, two golden-brown patties with small green and orange pieces are placed on the left side. To the right of the patties, there is a small dollop of white sauce. Behind the patties, a white bowl filled with thick, golden, crispy fries stands out. A lime wedge rests on the left edge of the plate. A white fork and knife are placed on the right side of the plate. The overall lighting is soft and bright. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, thaw the salmon completely before chopping to ensure even cooking and a better texture in the fish cakes.

Is it possible to make these fish cakes gluten-free?

Absolutely. This recipe uses no flour or breadcrumbs, making it naturally gluten-free. Just double-check any added seasonings or mayonnaise to ensure they contain no gluten.