Salmon & ginger fish cakes

Create a complete superhealthy supper with these light, Asian-style fish cakes and sweet potato chips

  • Prep:15 mins
    Cook:30 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 463
  • fat 24g
  • saturates 4g
  • carbs 33g
  • sugars 10g
  • fibre 4g
  • protein 31g
  • salt 0.32g


  • 1 large sweet potato, cut into chips
  • 4 tsp olive oil
  • 2 x 140g/5oz skinless salmon fillets
  • thumbnail-size piece ginger, grated
  • zest 1 lime, plus wedges to serve
  • ½ bunch spring onions, finely chopped
  • 2 tbsp mayonnaise mixed with wasabi (optional)


  1. Heat oven to 200C/180C fan/gas 6. Toss the chips in a roasting tin with 1 tsp oil. Season and bake for 20-25 mins.

  2. Chop the salmon as finely as you can and place in a bowl with the ginger, lime zest and seasoning. Heat 1 tsp oil in a non-stick pan and soften the spring onions for 2 mins. Stir into the salmon, mix well and shape into 4 patties.

  3. Heat remaining oil in the pan and cook the patties for 3-4 mins each side until golden and cooked through. Cover with a lid and leave to rest for a few mins. Serve 2 patties each with the chips, mayo and lime wedges for squeezing.

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