Spicy salmon fish cakes with zesty vegetables

Name: Spicy salmon fish cakes with zesty vegetables
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4
Ingredients: ½ cucumber; 1 each orange and yellow pepper, thinly sliced; 12 cherry tomatoes, halved; 6 spring onions, thinly sliced; Zest and juice of 1 lime, plus lime wedges to serve; 1 tbsp. sesame seeds; 1½ tbsp clear honey; 2 tbsp. wholegrain mustard; 4 x 125 g (4oz) salmon fillets, de-skinned and chopped; ½ green chilli, finely chopped; 4 cm (1½in) fresh root ginger, finely chopped; 4 tbsp. dried breadcrumbs; 1 medium egg, beaten; ½ tbsp sunflower oil; Small handful mint, chopped; 4 tbsp. low-fat yogurt

Quick and easy fish cakes with a spicy kick

By The GH Kitchen TeamPublished: 22 January 2010

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Yields:

Prep Time:

25 mins

Cook Time:

5 mins

Total Time:

30 mins

Ingredients

½ cucumber
1 each orange and yellow pepper, thinly sliced
12 cherry tomatoes, halved
6 spring onions, thinly sliced
Zest and juice of 1 lime, plus lime wedges to serve
1 Tbsp. sesame seeds
1½ tbsp clear honey
2 Tbsp. wholegrain mustard
4 x 125 g (4oz) salmon fillets, de-skinned and chopped
½ green chilli, finely chopped
4 cm (1½in) fresh root ginger, finely chopped
4 Tbsp. dried breadcrumbs
1 medium egg, beaten
½ tbsp sunflower oil
Small handful mint, chopped
4 Tbsp. low-fat yogurt

Directions

1. Step 1
  Halve cucumber lengthways, then scoop out the seeds with a teaspoon and discard. Cut each half into 5mm (¼in) diagonal slices and put into a bowl. Add peppers, tomatoes and half the spring onions.
2. Step 2
  Mix together the lime zest and juice, sesame seeds, honey and 1tbsp mustard. Add a splash of water. Season, then pour over the vegetables and toss together lightly. Set aside.
3. Step 3
  Put the salmon into a food processor and pulse to mince lightly. Alternatively, chop finely with a knife. Put the fish into a bowl and stir in the remaining spring onions and mustard, chilli, ginger, breadcrumbs and egg. Season. Dampen your hands and form mixture into eight 6.5cm (2½in) patties.
4. Step 4
  Heat the oil in a non-stick frying pan and fry fish cakes for 5min, turning once. Stir the mint into the vegetables and serve alongside the fish cakes, with lime wedges and yogurt seasoned with black pepper.

Per Serving:

Calories: 457
Total carbs: 23 g
Sugars: 7 g
Total fat: 24 g
Saturated fat: 4 g

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The GH Kitchen Team

A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.

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