Salmon and ginger fish cakes

A simple and really tasty salmon and ginger fish cake recipe. High in iron, fibre and protein with easy gluten-free and low-FODMAP options.

Serves: 4

Time to make: 25 mins

Ingredients

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Fill a saucepan with lightly salted water and bring to the boil. Cook potatoes for 15 minutes or until tender.
Meanwhile, in a food processor place salmon and process until finely chopped. Transfer to a large bowl and add ginger, lime zest and salt and pepper. Set to one side.
In a non-stick pan, heat one teaspoon of oil over medium. Cook spring onions until softened and stir 3/4 into salmon mix. Set aside remaining 1/4.
Drain potatoes and add one quarter to the fish mixture. Mash well then form 4 cakes. Keep remaining potatoes warm.
In a non-stick pan, heat remaining oil over medium-high. Add fish cakes and cook for 3-4 minutes each side, until golden and cooked through. Cover pan and rest for a few minutes.
In a small bowl, combine yoghurt, chipotle and lime juice. Remove cakes from the pan. Bring pan back to medium heat and add spinach and 2 tablespoons of water. Cook for 2-3 minutes until wilted.
Serve fish cakes with spinach, remaining spring onions, watercress, potatoes and yoghurt sauce. Garnish with a lemon or lime wedge and fresh herbs if you like.

Make it gluten free: Check chipotle is gluten free.

Make it low FODMAP: Use green tips of spring onions only, and chipotle sauce without onion or garlic.

NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

Calories 488 cal

Kilojoules 2040 kJ

Protein 25 g

Total fat 27 g

Saturated fat 7 g

Carbohydrates 35 g

Sugar 5 g

Dietary fibre 6 g

Sodium 490 mg

Calcium 130 mg

Iron 5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.