Asian-style salmon cakes
4 May 2015
Prep Time
10 minutes
Cook Time
6 minutes
Total Time
16 minutes
Background
If you like fishcakes and Asian flavours, why don't you try this simple and tasty recipe? Also, if you have any leftover boiled potatoes, it's a nice way to use them up! These salmon fish-cakes are perfect for a midweek supper or for parties, picnics, trips etc.
Ingredients
- 100g smoked salmon fillet
- 4 spring onions
- 3 cm ginger, peeled & grated
- 1 Tbsp light soy sauce
- Juice and grated zest of half a lime
- 150g boiled potatoes
- 1 small handful of coriander, chopped
Instructions
- Flake the salmon gently into a mixing bowl.
- Boil the potatoes in their skin until tender. Drain, peel them, then mash roughly with a fork.
- When the potatoes are cool, add to the salmon.
- Add the ginger, zest & juice of the lime, soy sauce and coriander.
- Thinly slice the spring onion, add to the mixture. Combine well, then form 4 patties .
- If you have time, chill in the refrigerator for about half an hour.
- Fry the patties in hot oil for 3 minutes on each side until golden.
- Serve with wasabi mayonnaise and an Asian-style warm salad.
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Categories
- Meal Type: - Everyday - Leftovers - Main - Nibbles & Bites - Quick & Easy
- Cuisines: - Fusion
- Occasions: - Parties - Picnic
- Ingredients: - Oily Fish
- Health and Diet: - Dairy Free - Egg Free - Gluten Free
- Skill Levels: - Easy
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