Salmon and Ginger Fish Cakes & Chips

As part of the ‘Two a Week’ campaign (in association with Sea Fish), Gormans is proud to bring you a fresh fish recipe every week | Love Gormans

What you need
1 large sweet potato, cut into chips
4 teaspoons of olive oil
2 x 140g/5oz skinless salmon fillets
Thumbnail-size piece ginger, grated
Zest 1 lime, plus wedges to serve
Bunch spring onions , finely chopped
2 tablespoon mayonnaise mixed with wasabi (optional)

Before we start get your over on (200C/180C fan/gas 6).
Toss the chips in a roasting tin with 1 tsp oil.
Season and bake for 20-25 mins.

Chop the salmon as finely as you can and place in a bowl with the ginger, lime zest and seasoning.
Heat 1 tsp oil in a non-stick pan and soften the spring onions for 2 mins.
Throw into the salmon, mix well and shape into 4 burgers.

Heat remaining oil in the pan and cook the fish cakes for 3-4 mins each side until golden and cooked through.
Cover with a lid and leave to rest for a few minutes.
Serve 2 cakes with the chips, mayo and lime wedges for squeezing.

Original Recipe from Good Food magazine, August 2010


About Gormans

At Gormans we absolutely live and breathe good food. Our passion for ‘Great British Fish & Chips’ comes across in the time and dedication we’ve taken to getting it just right. We think you’ll agree and keep coming back for more! Here is our story… We are a different kettle of fish! We do it right and we do it well. We’ve taken time to perfect all the tiny details that go into making your meal as tasty and nutritious as possible. With half a century’s worth of experience, we’ve learned just how important every single ingredient is. From the succulent melt in the mouth fish we source, the best British tatties, the healthy oil we fry it in, the fluffy coat of batter we cook it in, to the box we seal it in, Gormans care about quality, we don’t mess around!
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