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Salmon Fish Cake Vegetable Stir Fry

Crumbed Salmon Fish Cakes with a Cashew and Vegetable Stir-fry


Fish served with stir-fry is a great meal for families; it cooks really quickly, is tasty and packed with nutrients.

  • Serves: 4 |
    4 servings
  • Difficulty:

  • Prep Time : 10 mins |
  • Cook Time : 15 mins
Categories: 30-Minutes, Asian
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Fish Cakes
2 (400 g) potatoes, cooked and mashed
450 g fresh salmon, skinned and finely diced
1 tsp (5 ml) crushed garlic
1 tsp (5 ml) chilli paste
1 C (250 ml) pea shoots, chopped
1 spring onion, finely chopped
¼ C (60 ml) mint, finely chopped
zest of ½ lemon
salt & freshly ground black pepper
olive oil, for shallow frying

Crumb Mixture
½ C (125 ml) cake flour, seasoned
2 eggs, whisked
1 ½ C (375 ml) panko crumbs

2 tsp (10 ml) olive oil
1 bag of Findus Wok Classic
½ C (125 ml) tinned black beans, drained
100 g raw cashew nuts
1 Tbsp (15 ml) black bean paste
1 tsp (5 ml) chilli paste (optional)
plain yoghurt , to serve (optional)

Preheat the oven to 190 °C.
Mix all of the ingredients for the fish cakes together and season to taste. If you have some time to spare, rest the mixture in the fridge for at least 20 minutes. This will help to firm up the mixture and make forming the fish cakes much easier.

Crumb Mixture
For the crumbing process, dip each fish cake into the seasoned flour, then into the whisked egg mixture and lastly into the panko crumbs.
Heat a little olive oil in a heavy-based pan over medium heat and fry the fish cakes for 2-3 minutes on each side until golden. Drain on paper towel and pop them in the oven for about 10 minutes to allow them to cook through.

Stir Fry
Heat the oil in a wok or frying pan. Add in the Findus Wok Classic and fry for 2 minutes. Stir in the remaining ingredients and fry for a further 2-3 minutes. Season to taste.
Serve the salmon fish cakes with the stir-fry and a dollop of yoghurt on the side if desired.

Tip: Panko crumbs will change your life! No other breadcrumb mixture will ensure a crispier result. You should be able to find them at regular supermarkets, but otherwise they are always available at your local Chinese supermarket.
Tip: A quick and easy cheat’s version to cook potatoes for these fish cakes is to simply pierce 2 raw potatoes, skins on, with a fork. Place in the microwave for 2 ½ minutes. Flip them over and cook for another 2 ½ minutes. Simply scoop out the flesh and mash until fine.