Salmon and wasabi fishcakes

Indulge in this refreshingly spicy taste sensation.

Recipe from: 7/1/2007 12:00:00 AM
Preparation time: 35 mins
Cooking time: 25 mins


  • 4
    potatoes, peeled
  • 30
    olive oil
  • salt and freshly ground black pepper, to season
  • 1
    large tin pink salmon
  • 10
  • 4
    spring onions, finely chopped
  • 5
    fresh ginger, finely grated
  • 1
    egg, beaten
  • breadcrumbs
  • oil for frying
Servings: Change Serving


Boil the potatoes in salted water until soft and cooked through. Drain and drizzle with the olive oil before mashing. Season with salt and freshly ground black pepper. Drain the salmon and remove the skin and bones before flaking. Add the flaked salmon to the mashed potatoes and mix well. Stir in the wasabi, spring onions and ginger. Form the mixture into fishcakes. Dip the fishcakes into the beaten egg, then into the breadcrumbs. Heat the oil and fry the fishcakes until golden brown on both sides. Serve with wasabi mayonnaise, a green salad and lime wedges.

Read more on: fish/seafood  |  shallow-fry

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Tip of the day

Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.

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