Oriental Fish Cakes

Oriental Fish Cakes
Fishboxer World Cancer Research Fund from London HQ

Get your wok hot and your tastebuds jumping with these classic oriental fishcakes. Delicious with a dollop of sweet chilli sauce on the side!


  • 1 X 120g fillet of skinless salmon (baked, grilled or poached and flaked)
  • 1 tsp olive oil
  • 2 spring onions (trimmed and thinly sliced)
  • 1 red chilli (deseeded and finely chopped)
  • 2cm root ginger (peeled and finely chopped)
  • 1 medium egg
  • small handful fresh coriander (finely chopped)
  • Freshly ground black pepper (to taste)
  • 225g potatoes (suitable for mashing)
  • 50ml skimmed milk
  • 2 tsps white self-raising flour
  • 1-2 tbsps wholemeal plain flour
  • Spray oil
  • 160g rocket or other salad leaves
  • ½ lime, cut into wedges





  1. Preheat the oven to 180C.
  2. Peel and boil the potatoes for approximately 20 minutes until soft.
  3. Bake the salmon in the oven for 8 to 10 minutes.
  4. Flake the salmon and set aside for later.
  5. Warm the oil in a pan over a medium heat. 
  6. Cook the spring onions, chilli and ginger until the onions are soft then remove from the heat.
  7. Whisk the egg in a separate bowl then add the coriander, flaked salmon, black pepper.
  8. Combine with the cooked spring onions, chilli and ginger.
  9. Mash the potatoes, adding the skimmed milk as necessary, until no lumps remain. 
  10. Sift the self-raising flour over the top of the mashed potato and use a fork to mix.
  11. Add the egg mixture to the potato and mix thoroughly. 
  12. Divide into four equal-sized balls and shape into fish cakes. 
  13. Dust the wholemeal plain flour over a plate. 
  14. Roll the fish cakes in flour.
  15. Coat a frying pan with spray oil, and place over a medium-high heat. 
  16. Add the fishcakes and fry on each side until golden.
  17. Serve immediately with the rocket and a wedge of lime.