Salmon and ginger fishcakes with sweet-and-sour salad
Posted by Matt SamyciaWood on Tuesday, January 5th, 2010Tags for this Article: salmon fishcakes
This was the first time I have ever made fishcakes, so I thought I would download a recipe online. With some small alterations it turned out rather well.
Here is the recipe:
Serves 4
Ready in 30 minutes
Ingredients
- 500g skinned salmon fillet
- 4cm piece ginger, very finely chopped
- 4 spring onions, finely chopped
- 1 tsp sunflower oil
For the salad
- 1 medium-hot red chilli, deseeded and finely chopped
- 2 tsp caster sugar
- 1 tsp Thai fish sauce
- 1 tbsp lime juice
- 1 tbsp rice vinegar
- 1/2 cucumber
- 1 small yellow pepper, deseeded and cut into long, thin strips
- 1 small carrot, cut into thin strips
- 12 cherry tomatoes, halved
- Bunch of fresh coriander, leaves picked
- I also added Kalamata olives
Method: How to make salmon and ginger fishcakes
1. Put the chilli, sugar, fish sauce, lime juice and vinegar into a screw-top jar and shake well. Set aside. Halve the cucumber, then slice each piece into long, thin strips. Toss the cucumber, pepper, carrot and tomatoes together in a bowl.
2. Chop the salmon until you have a coarse, mince-like mixture. Put into another bowl with the ginger and onions. Season. Mix together and divide into 8. Using slightly wet hands, shape into 8 fishcakes.
3. Heat the oil in a large, non-stick frying pan over a medium heat. Cook the fishcakes for 11/2 minutes each side, until lightly golden and cooked.
4. Toss the dressing and coriander leaves through the salad. Divide between 4 plates and top each with 2 fishcakes.
Nutritional Information
Per serving:
281kcals
14.9g fat (2.6g saturated)
26.8g protein
9.9g carbs
8.8g sugar
0.4g salt
The recipe is from the Channel 4 website.
This is the first time I’ve encountered ‘foodists’ and so far, it’s fascinating. I’ve made fishcakes using various denizens of the deep. if you ‘re rushed and don’t wish to chop, Famous Foods often has coarsely-chopped salmon (right now it’s ‘previously frozen’ but just fine) that i have found particularly handy. sometimes, i use a little pureed potato as filler to smooth out the cakes and then roll in a light coating of corn meal and ground black pepper.