Salmon and ginger fishcakes with sweet-and-sour salad


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


  • 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:
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.


Our Sponsors

These are our friends, neighbours and some of the best food resources around. They support us. We support them. You should too.