Smoked fish and kumara hash cakes
( SERVES 8 )
- Peel and cut kumara into chunks and cook in boiling salted water until tender. Drain well and coarsely mash with melted butter and the juice of 1 lemon. Set aside to cool.
- Combine flaked fish with kumara, finely chopped spring onions and parsley. Season well with salt and pepper. Form mixture into eight patties. Dust patties with flour.
- Heat a nonstick frying pan with a little oil and gently fry fish cakes over a medium heat for 3 to 4 minutes on each side until golden brown. Serve with lemon wedges.