Salmon fish cakes
( SERVES 4 )
Photo by Babiche Martens
Smoked salmon fish cakes are the easiest standby; 30 minutes to make from start to finish. Fresh coriander and spring onions add a bit of crunch and an Asian tinge. They are a great favourite, served with fresh bread, salad or vegetables.
(You can click on ingredients to see more related recipes)
|200 g||Smoked salmon, hot smoked|
|4||Spring onions, chopped|
|2 cups||Kumara, mashed and cooled|
|¼ cup||Coriander, chopped|
|¼ cup||Sesame seeds|
|1 to taste||Salt & freshly ground pepper|
- In a medium-sized bowl, flake salmon then add spring onions, kumara, coriander and half the sesame seeds.
- Shape into eight patties. Mix flour and remaining sesame seeds. Roll patties in flour before cooking.
- Heat a little oil in a frying pan and cook patties until lightly browned, about 4 minutes each side.
- Serve with a side salad or hot vegetables.