Salmon Fishcakes with Asian Slaw

This is one of those meals that feels almost too easy for how good it is.

If you are already cooking salmon, it is always worth doing a little extra. The same with potatoes. Once those are ready, this becomes a five-minute meal the next day.

The fish cakes are soft in the middle, crisp on the outside, and full of fresh herbs and lemon. Paired with a crunchy, vibrant slaw and a light dressing, it feels balanced, fresh, and really satisfying.

A simple way to turn leftovers into something that feels like a completely new meal.

Serves

2 to 3

Salmon Fish Cakes

Ingredients

2 cooked salmon fillets

300g potatoes, peeled, cubed and cooked

2 eggs

2 tbsp parsley, chopped

1 tbsp dill, chopped

2 spring onions, sliced

Lemon zest and 1 tsp lemon juice

1 tbsp flour, plus extra for coating

1 to 2 tbsp olive oil, for cooking

Method

1. Prepare the mixture
   In a large bowl, add the cooked potatoes and mash until mostly smooth.

Flake in the cooked salmon and mix gently.

2. Add the flavour
   Stir through the eggs, parsley, dill, spring onions, lemon zest and lemon juice.

Add the flour and mix until combined.

3. Shape
   Form the mixture into patties.

Lightly coat each one in flour.

4. Cook
   Heat the olive oil in a pan over medium heat.

Cook the fish cakes for 3 to 4 minutes on each side, until golden and crisp.

Notes

If freezing, cook the fish cakes first, allow them to cool, then freeze.

They can be reheated straight from frozen or defrosted overnight in the fridge.

Asian Slaw

Ingredients

Cabbage and carrot coleslaw mix, about ¾ of a bag

2 spring onions, sliced

1 tbsp coriander, chopped

1 tbsp mint, chopped

100g edamame beans

1 tbsp sesame seeds

Dressing (keep separate until serving)

1 tbsp lime juice

1 tsp tamari

1 tsp sesame oil

½ tsp maple syrup

Method

1. Prepare the slaw
   Add the coleslaw mix, spring onions, herbs, edamame and sesame seeds to a large bowl.

Toss gently to combine.

2. Make the dressing
   Whisk together all dressing ingredients until combined.

3. Serve
   Pour the dressing over the slaw just before serving and toss well.

Notes

Keep the dressing separate until ready to eat to maintain freshness and crunch.

The dressing keeps well in the fridge, so it is worth making extra to have on hand.

Mindful Moment

There is something deeply satisfying about using what you already have.

Taking leftovers and turning them into something fresh, colourful, and full of life.

It shifts the experience from simply eating what is there, to creating something new.

Mindful eating is often found in that small shift.
In the awareness, the intention, the care you bring to even the simplest meals.

Sometimes that is where the real enjoyment lives.