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

Total cost: $ 20.00 / $ 5.00 per serve

(at time of publication)

Ingredients

700g new potatoes, halved
400g skinless salmon fillet
5cm piece ginger, grated
zest and juice of 1 lime
3 teaspoons olive oil
3 spring onions, finely chopped
4 tablespoons low-fat plain yoghurt
4 tablespoons chipotle sauce
6 cups chopped spinach
2 cups watercress

Instructions

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.

Nutrition Info (per serve)

Kilojoules 2040kJ

Calories 488cal

Protein 25g

Total fat 27g

–Saturated fat 7g

Carbohydrates 35g

–Sugars 5g

Dietary fibre 6g

Sodium 490mg

Calcium 130mg

Iron 5mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.