Salmon and ginger fishcakes with sweet-and-sour salad

In this simple recipe, salmon and ginger brings out the best in each other. The fish cakes are accompanied by a gorgeous sweet and sour salad. And if it couldn’t get any better, this dish is ultra healthy! We eat this at least once a month, and we never tire of it. Enjoy!

  • 500 gr skinned salmon fillet
  • 4 cm 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 tsps palmsugar
  • 1 tsp Thai fish sauce
  • 1 tbsp lime juice
  • 1 tbsp rice vinegar
  • ½ 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

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.

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.
Heat the oil in a large, non-stick frying pan over a medium heat. Cook the fishcakes for 1 ½ minutes each side, until lightly golden and cooked.

Toss the dressing and coriander leaves through the salad. Divide between 4 plates and top each with 2 fishcakes


One Comment Add yours

  1. Lasse says:

    Andre gangen jeg lager disse fantastisk gode kakene. De anbefales på det sterkeste!

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