Oriental Fish Cakes

Fishboxer from World Cancer Research Fund


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

1 fillet of skinless salmon (about 120g) baked, grilled or poached and flaked

Freshly ground black pepper, to taste

225g potatoes (suitable for mashing), peeled and boiled

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



Warm the oil in a pan over a medium heat.  Cook the spring onions, chilli and ginger until the onions are soft.  Remove from heat.

Whisk the egg; then add the coriander, flaked salmon, black pepper and the cooked spring onions, chilli and ginger; and stir.

Mash the potatoes, adding the skimmed milk as necessary, until no lumps remain.  Sift the self-raising flour over the top of the mashed potato; and mix using a fork.

Add the egg mixture to the potato and mix in thoroughly.  Then divide into four equal-sized balls and shape into fish cakes. 

Dust the wholemeal plain flour over a plate.  Roll the fish cakes in flour.

Coat a frying pan with spray oil, and place over a medium-high heat.  Add the fishcakes and fry on each side until golden.

Serve immediately with the rocket and a wedge of lime.

 *This recipe is from our friends over at the World Cancer Research Fund.