Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Salmon & Ginger Fish Cakes with Sweet Potato Chips Recipe

★★★★★

4.6 from 148 reviews
  • Author: Jake
  • Total Time: 45 minutes
  • Yield: 4 fish cakes (serves 2) 1x
  • Diet: Low Fat

Description

Delicious and healthy salmon and ginger fish cakes served with crispy sweet potato chips, perfect for a nutritious and flavorful meal. These fish cakes combine fragrant ginger, lime zest, and spring onions for a tasty twist, complemented by a side of oven-roasted sweet potato chips and an optional wasabi mayonnaise dip.

Ingredients

Scale

Sweet Potato Chips

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

Salmon & Ginger Fish Cakes

  • 2 x 140g (5oz) skinless salmon fillets
  • Thumbnail-size piece of ginger, grated
  • Zest of 1 lime, plus lime wedges to serve
  • ½ bunch spring onions, finely chopped
  • 3 tsp olive oil (divided)
  • Salt and pepper, to season

Optional

  • 2 tbsp mayonnaise mixed with wasabi

Instructions

  1. Preheat and Roast Sweet Potato Chips: Heat the oven to 200°C (180°C fan)/gas mark 6. Toss the sweet potato chips in 1 tsp of olive oil, season with salt and pepper, and spread them out on a roasting tin. Bake for 20-25 minutes until they are golden and crispy.
  2. Prepare the Salmon Mixture: Finely chop the salmon as small as possible and place it in a bowl. Add the grated ginger, lime zest, and a pinch of salt and pepper. This combination will add fresh and zesty flavors to your fish cakes.
  3. Cook Spring Onions: Heat 1 tsp of olive oil in a non-stick pan over medium heat. Add the finely chopped spring onions and cook for about 2 minutes until they soften, enhancing their sweetness and flavor. Stir the softened spring onions into the salmon mixture and mix well to combine all ingredients.
  4. Shape Fish Cakes: Using your hands or a spoon, shape the salmon mixture into 4 even patties, ensuring they hold together well.
  5. Cook the Fish Cakes: In the same non-stick pan, heat the remaining 1 tsp of olive oil. Cook the patties for 3-4 minutes on each side until they are golden brown and cooked through. After cooking, cover the pan with a lid and let the fish cakes rest for a few minutes to retain their juiciness.
  6. Serve: Serve two patties per person alongside the crispy sweet potato chips. Add lime wedges for squeezing over the fish cakes and a dollop of mayonnaise mixed with wasabi on the side, if desired, for an added kick.

Notes

  • You can substitute the mayonnaise with a plain yoghurt and wasabi mix for a lighter option.
  • If you prefer, use fresh lime juice instead of zest for a more citrusy flavor.
  • Ensure the salmon is very finely chopped to help the fish cakes hold together better.
  • These fish cakes can be cooked on a grill or baked in the oven as alternatives.
  • Leftover fish cakes can be refrigerated and reheated gently in a pan or oven.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: British

Keywords: salmon fish cakes, ginger fish cakes, sweet potato chips, healthy fish cakes, easy dinner, quick fish recipe

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://platedbyjake.com/salmon-and-ginger-fish-cakes-with-sweet-potato-chips-recipe/