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 Good Housekeeping Cookery 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 Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. 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. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

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