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Create a complete superhealthy supper with these light, Asian-style fish cakes and sweet potato chips



Total time

45 minutes




Dinner, Lunch


  • 1 sweet Potato (large, cut into chips)
  • 4 tsp olive oil
  • 140 g skinless salmon fillets
  • ginger (thumbnail-size piece, shredded)
  • 1 lime (zest)
  • ½ bunch spring onions (finely chopped)
  • 2 tbsp mayonnaise (mixed with wasabi, optional)


  1. Heat oven to 200C/180C fan/gas 6. Toss the chips in a roasting tin with 1 tsp oil. Season and bake for 20-25 mins.
  2. Chop the salmon as finely as you can and place in a bowl with the ginger, lime zest and seasoning. Heat 1 tsp oil in a non-stick pan and soften the spring onions for 2 mins. Stir into the salmon, mix well and shape into 4 patties.
  3. Heat remaining oil in the pan and cook the patties for 3-4 mins each side until golden and cooked through. Cover with a lid and leave to rest for a few mins. Serve 2 patties each with the chips, mayo and lime wedges for squeezing.
  4. View the recipe instructions at BBC Good Food


Low carb

Contains allergens
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