Super quick and easy zesty oven-baked fishcakes with Asian flavours. A great way to use salmon off-cuts, but this recipe works well with any fish (tinned or fresh).
Asian fishcakes with ginger and lime
Quick and easy oven-baked fishcakes made from salmon off-cuts and potatoes, flavoured with ginger, lime and soy sauce.
Ingredients
- 250 g potatoes
- 1 tbsp olive / canola oil or non-stick spray
- 1 red onion Finely diced
- 1 tbsp minced ginger
- 250 g Salmon off-cuts tinned salmon or sardines work well too
- Grated zest of 1 lime or lemon
- Juice of 1 lime or lemon
- 2 tbsp low sodium soy sauce
Instructions
- Preheat the oven to 200 C (180 C Fan).
- Poke the potatoes with a fork then microwave steam them for about 8 minutes until soft. Set aside to cool.
- While the potatoes are cooking, fry the onion and ginger in a non-stick pan using the oil (or non-stick Spray) until soft.
- Precook the salmon by placing it in the oven for about 10 minutes, until flaky but still pink.
- Flake the precooked salmon by breaking it apart with your fingers and removing any bones and skin. Set aside.
- Remove the skins from the potato, then mash roughly with a fork. Add the onions and ginger, the lemon zest and juice, and the soy. Combine well.
- Gently fold in the salmon into the mix. Be careful not to over-mix to avoid turning into mush. Taste the mix, and season with salt and pepper if necessary.
- Roll ball with your hands or use an ice-cream scoop, placing the fishcakes on a prepared baking tray.
- Bake for 20 minutes in total, turning fishcakes over after 10 minutes.
- Enjoy with lemon wedges, a large fresh salad, and some oven-baked chips.
Notes
Nutritional information per fishcake: 57 kcal, 2.5g fat, 4.3g carbohydrate, 4.7g protein.
Serve 3 – 4 per person as a main meal with salad and oven-baked chips.