Salmon & ginger fish cakes

2 servings 30-60 minutes 600 kcal or less easy recipes fish recipes fishcake recipes healthy recipes homemade fish cakes lime limes mains midweek meal recipes salmon fillet salmon fillets salmon fishcakes salmon recipes super healthy recipes sweet potato sweet potatoes

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Source

Ingredients

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)

Method

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.

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.

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.