Summer Salmon Fishcakes
Phil is making his summer salmon fishcakes, which are easy to put on the wallet and waistline. His ginger, soy and sesame flavour fishcakes served with a tangy tomato salad will have you starting the week feeling healthy and refreshed, coming in at less than £1 a portion.
Ingredients
- 400 g frozen salmon, free of skin or bone, defrosted and dried on kitchen paper
- 1 medium egg white
- 1 tbsp mayonasie
- 1 tbsp fresh grated ginger, level spoon
- 1 tbsp dark soy sauce
- 1 tsp toasted sesame oil
- 40 g fresh breadcrumbs
- cornflour, to dust
- pinch salt and black pepper
For the mayo:
- 6-8 tbsp mayonnaise
- 2-3 tsp wasabi
- 4-6 tbsp chives, finely chopped
For the tomato and onion salad:
- 2 tbsp vinegar of choice, Phil recommends Sherry vinegar
- 1 tsp Dijon mustard, heaped spoon
- 4 tbsp sunflower oil
- 1 tbsp extra virgin olive oil, optional
- pinch salt and black pepper
- pinch sugar
- 4 large ripe plum or vine tomatoes, at room temperature, sliced horizontally (not too thin)
- 5 spring onions, very finely sliced on the diagonal
- 50 g fresh rocket
Instructions
- Chop the salmon really finely with a sharp knife, then chill.
- Once chilled, mix with the remaining ingredients and season well with salt and pepper.
- Add the breadcrumbs to the salmon, mix well, then chill again. The texture will change after a few minutes as the dried crumbs reconstitute.
- Whilst the salmon chills, make the tomato salad: place the vinegar, mustard, a pinch of salt, pepper and sugar into a bowl. Whisk in the oil and adjust the seasoning if needed. Layer the tomato slices with red onion slices, rocket if using, and spoon over the dressing. Leave for 15 minutes or whilst the fishcakes cook.
- Mould into 4 even fishcakes, and press slightly dust with cornflour.
- Mix all the ingredients for the mayo together until well combined.
- Heat the oil in a non-stick frying pan and add the patties.
- Gently cook for 2-3 minutes, then flip over and cook for a further 2 minutes.
- Remove and cover with foil loosely and leave for 2-3 minutes. Do not overcook; they need to be slightly undercooked in the middle.
- Serve with the wasabi mayo, the tomato and onion salad and potatoes of choice.
Add ingredients from Vickery TV straight to your favourite online supermarket
Nutrition
571
Calories
46G
Fat
6G
Saturates
5G
Sugars
573G
Salt
25G
Protein
15G
Carbs
3G
Fibre
ⓘ UK Government Reference Intakes (RIs).
