Salmon and ginger fishcakes with sweet-and-sour salad recipe

Salmon and ginger bring out the best in each other in this easy Thai recipe for fishcakes. There's also a gorgeous salad and the whole plate is super-healthy. Need any more incentive?
tried and tested
Salmon and ginger fishcakes with sweet-and-sour salad

Ingredients

    500g skinned salmon fillet
    4cm piece fresh ginger, very finely chopped
    4 spring onions, finely chopped
    1 tsp sunflower oil

For the salad

    1 medium-hot red chilli, deseeded and finely chopped
    2 tsp caster sugar
    1 tsp Thai fish sauce
    1 tbsp lime juice
    1 tbsp rice vinegar
    1/2 cucumber
    1 small yellow pepper, deseeded and cut into long, thin strips
    1 small carrot, cut into thin strips
    12 cherry tomatoes, halved
    Bunch of fresh coriander, leaves picked

Method

    1. Put the chilli, sugar, fish sauce, lime juice and vinegar into a screw-top jar and shake well. Set aside. Halve the cucumber, then slice each piece into long, thin strips. Toss the cucumber, pepper, carrot and tomatoes together in a bowl.
    2. Chop the salmon until you have a coarse, mince-like mixture. Put into another bowl with the ginger and onions. Season. Mix together and divide into 8. Using slightly wet hands, shape into 8 fishcakes.
    3. Heat the oil in a large, non-stick frying pan over a medium heat. Cook the fishcakes for 1½ minutes each side, until lightly golden and cooked.
    4. Toss the dressing and coriander leaves through the salad. Divide between 4 plates and top each with 2 fishcakes.

Nutritional info

Per serving: 281kcals, 14.9g fat (2.6g saturated), 26.8g protein, 9.9g carbs, 8.8g sugar, 0.4g salt