Salmon and kumara cakes
( MAKES 8 )
Photo by Babiche Martens
It's always good to have a packet of smoked salmon in the fridge, ready for any occasion. For these salmon and kumara cakes, the sweetness of the kumara works to complement the fish and the Asian ingredients add another level of flavour. The lime and Greek yoghurt make for a delicious fresh sauce. With any leftovers, try squashing a fishcake on to some toasted ciabatta, or add a little chilli to spice them up.
|500 g||Kumara, peeled and cut into even pieces|
|1||Spring onion, finely chopped|
|½ cup||Chopped coriander|
|¼ cup||Chopped parsley|
|2 tsp||Lime zest|
|1 Tbsp||Soy sauce|
|1 tsp||Fish sauce|
|200 g||Smoked salmon|
|¼ tsp||Freshly ground black pepper|
|1 large handful||Flour, for dusting|
|1 knob||Butter, for cooking|
|½ cup||Greek yoghurt, mixed with the juice of ½ lime|
- Place the kumara into a boiling pot of salted water, cooking for 10 minutes until softened. Drain and mash roughly with a fork. Allow to cool.
- Add to the kumara the spring onion, coriander, parsley, lime zest, soy sauce and fish sauce, then flake in the salmon, mixing well but not mushing it up. Season with salt and pepper. Shape into eight even-sized cakes. Refrigerate until needed.
- Before cooking dust with flour. Heat a knob of butter in a frying pan to a medium heat. Fry the cakes for 3 or 4 minutes each side until golden.
- Serve hot with the Greek yoghurt. Garnish with extra lime and coriander leaves.
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