• Nicole Short

Quick Healthy Salmon Ginger Cake

Effortless cooking at its best, these easy fishcakes are packed with flavour. They’re beautifully rustic in style, and absolutely delicious. Serve as is, or with salad, rice, noodles or in a pitta. I used left over poached salmon but you can used any fish really!


For Cakes:

6 slices whole-wheat sandwich bread

2 cans salmon, drained, skin and bones removed or left over cooked salmon

2 eggs, lightly beaten

1/2 cup finely chopped canned water chestnuts

1/4 cup finely chopped fresh cilantro leaves

1/2 teaspoon freshly ground black pepper

zest 1 lime or lemon , plus wedges to serve

½ bunch spring onions , finely chopped

For Ginger-Sesame Sauce:

1/2 cup plain yogurt, or 6 tablespoons Greek-style yogurt

2 tablespoons mayonnaise

1 1/2 tablespoons freshly grated ginger

1 teaspoon toasted sesame oil

1 teaspoon low-sodium soy sauce


For Cakes:

Remove crusts from the bread, break into pieces, and process in a food processor until you get a fine bread crumb. In a large bowl, flake apart the salmon with a fork. Add the egg and mix well. Finely chop 4 of the scallions and add to the bowl. Add the water chestnuts, cilantro, pepper, and the bread crumbs and mix well. Shape the mixture into 12 patties.

In a large nonstick skillet, heat 1 1/2 teaspoons of olive oil over a medium heat. Add 6 patties and cook for 5 minutes on each side. Transfer the cooked patties to a plate and cover with foil to keep warm. Add the remaining 1 1/2 teaspoons olive oil to the pan, and cook the rest of the salmon cakes, 5 minutes on each side.

Chop the remaining 1 scallion. Serve salmon cakes with the sauce and garnish with scallion.

For Ginger-Sesame Sauce:

Yield: About 2/3 cup

If using regular yogurt place the yogurt in a strainer lined with a paper towel. Put the strainer over a bowl and place in the refrigerator to drain and thicken for 30 minutes.

Place drained yogurt or Greek-style yogurt into a small bowl. Add mayonnaise, ginger, sesame oil, and soy sauce. Whisk until smooth.


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