Miso and lime salmon fishcakes with wasabi mayo recipe
Give your fishcakes Japanese flavour by infusing baked salmon and mashed potato with miso paste and lime and serving with a wasabi mayo. This salmon recipe is a midweek meal that's really easy to make and gives a tasty twist to classic fishcakes.
See method- Serves 4
- 10 mins to prepare and 25 mins to cook
- 641 calories / serving
- Freezable
Ingredients
- 4 boneless salmon fillets
- 1 tbsp olive oil, plus extra for greasing
- 1 x 500g pack fresh mash
- 1 lime, zested and juiced, plus extra wedges to serve
- 1 tbsp miso paste
- 50g plain flour, seasoned
- 1 egg, beaten
- 100g breadcrumbs
- steamed soya beans, to serve
- fresh rocket salad, to serve
For the mayo
- 4 tbsp mayonnaise
- 1 tsp wasabi paste
Each serving contains
- Energy
- 2680kJ 641.0kcal
- Fat
- 34g
- Saturates
- 7g
- Salt
- 2.4g
- Sugars
- 3g
of the Reference intake
Carbohydrate 51.1gProtein 34.6gFibre 3.6g
Method
- Preheat the oven to gas 5, 190°C, fan 170°C. Wrap the salmon in oiled foil and put on a baking tray. Bake for 18 mins, or until just cooked. Remove from the oven and set aside. Heat the mash following the packet instructions. Spoon into a bowl and stir in the lime zest and juice and the miso paste. Flake in the salmon, combine, then divide the mixture into 8 and shape into patties.
- Put the flour, egg and breadcrumbs on separate plates. Dust each patty in the flour, dip in the egg, then turn to coat in the breadcrumbs. Heat the oil in a large frying pan over a medium heat. Fry the patties for 4-5 mins on each side, until crisp on the outside and hot all the way through.
- Meanwhile, in a small bowl, mix the mayonnaise with the wasabi; season to taste. Serve the fishcakes with the wasabi mayo, soya beans, lime wedges and a little rocket salad on the side.
- See more Easy weeknight recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer .
