SALMON & GINGER FISH CAKES

SERVES 2

INGREDIENTS

1 large sweet potato
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

INSTRUCTIONS:

Heat oven to 200 C. 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.

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Northumberland Seafood Centre will remain open for fish sales As the Northeast comes under Tier 4 restrictions on 31/12/20

SALMON & GINGER FISH CAKES

SERVES 2

INGREDIENTS

INSTRUCTIONS:

SOME MORE TASTY RECIPES

Salmon & Whiting Fish Balls

Baked Whiting with French Mustard Sauce

Steamed Minted Whiting with Soured Cream

Thai Fish Cakes

SALMON & GINGER FISH CAKES

SERVES 2

INGREDIENTS

INSTRUCTIONS:

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SOME MORE TASTY RECIPES

Cookie and Privacy Settings