Recipe Review: Salmon & Ginger Fishcakes

As a big fan of fish, I recently had a hunt around to find some new recipes that I could experiment with. Last week, I made Salmon & Ginger Fishcakes after tweaking a recipe from BBC Good Food.

Free from normal potato, the fishcakes were healthy, light and delicious - definitely the ideal dish for a mid-week dinner! The fresh ingredients (lime, garlic, ginger) made the fishcakes taste great, and the warmth of the chilli added an extra layer of flavour. The sweet potato chips (one of my favourites and able to count towards your 5-a-day) were also a great accompaniment, particularly with the light dusting of paprika.

Below is my adapted version of the original recipe. Let me know what you think and if you have any other suggestions for ways to adapt them. I will definitely be making them again, so it would be great to have some new tweaking ideas!

***

Ingredients (serves 3):

Salmon & Ginger Fishcakes
with Sweet Potato Chips
(please excuse the poor photography skills)

• 1 large sweet potato, cut into chips
• 4 tablespoons sunflower oil
• 3 skinless salmon fillets
• Piece of ginger (about the size of the top part of your thumb)
• Zest of 2 limes, plus wedges for serving
• 2 cloves of garlic
• 1 teaspoon chilli powder (or one small de-seeded, fresh red chilli)
• 1 bunch of spring onions, finely chopped
• 3 tablespoons plain flour
• Garlic mayonnaise

Method:

1. Heat the oven to 200°C. Arrange the chips in a roasting tin with 2 tablespoons oil. Season with salt, pepper, and a light dusting of paprika, and bake for 30 minutes.

2. Heat 1 tablespoon oil in a frying pan, and fry the spring onions for 3-4 minutes until softened.

3. Finely grate the ginger and garlic into a bowl, and add the lime zest, chilli powder, and spring onions.

4. Chop the salmon as finely as possible, and place in the bowl. Mix the ingredients together thoroughly.

5. Shape the mixture into 6 patties, and lightly coat with flour.

6. Heat the remaining oil in the pan, and cook the patties for 4-5 minutes on each side, until golden and cooked through.

7. Remove the chips from the oven, and arrange on a plate with two of the fishcakes. Serve with garlic mayonnaise and lime wedges.