Oriental fishcakes

These salmon and potato fishcakes are packed with flavour
Our Oriental fishcake recipe is both delicious and healthy
1 rating
Recipe by: Sarah James | Health Information Publications Manager

This is another recipe inspired by my cooking course in Thailand (see also Thai aubergine and chicken curry). I am very partial to fishcakes, and adding the flavours of Thailand makes them extra special.



  • 1 teaspoon olive oil
  • 2 spring onions, trimmed and thinly sliced
  • 1 red chilli, deseeded and finely chopped
  • 2cm root ginger, peeled and finely chopped
  • 1 medium egg
  • Small handful fresh coriander, finely chopped
  • 1 x 120g fillet skinless salmon, baked, grilled or poached, and flaked
  • Freshly ground black pepper, to taste
  • 225g potatoes (suitable for mashing), peeled and boiled
  • 50ml skimmed milk
  • 2 teaspoons white self-raising flour
  • 1–2 tablespoons wholemeal plain flour
  • Spray oil
  • 160g rocket or other salad leaves
  • ½ lime, cut into wedges
30 minutes
5 A DAY:
  1. Warm the oil in a pan over a medium heat. Cook the spring onions, chilli and ginger until the onions are soft. Remove from heat.
  2. Whisk the egg; then add the coriander, salmon, black pepper and the cooked spring onions, chilli and ginger; and stir.
  3. Mash the potatoes, adding skimmed milk as necessary, until no lumps remain. Sift the self-raising flour over the top of the mashed potato; and mix using a fork.
  4. Add the egg mixture to the potato and mix in thoroughly. Then divide into four equal-sized balls and shape into fishcakes.
  5. Dust the wholemeal plain flour over a plate. Roll the fishcakes in flour.
  6. Coat a frying pan with spray oil, and place over a medium-high heat. Add the fishcakes and fry on each side until golden.
  7. Serve immediately with the rocket and a wedge of lime.

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