200g Hot Smoked Salmon, flaked
1 cup spring onion, finely chopped
½ cup fresh coriander, finely chopped
½ cup fresh parsley, de-stemmed and finely chopped
2 tsp lemon or lime zest
1 tbsp tamari soy sauce
1 tsp fish sauce
¼ fresh black pepper
¼ sea salt
Coconut oil or butter for cooking
Lemon or limes wedges to serve
- Peel the kumara and cut into even sized peices. Add to a pot of salted water and bring to the boil. Cook until soft, roughly 10 mins.
- Once cooked, drain the kumara and mash in the pot. Then add the parsley, coriander, spring onion, tamari, zest, fish sauce and salt and pepper. Mix well.
- Form the mixture into 6 to 8 even cakes depending on how large you would like them to be. Add the coconut oil or butter to a pan on a medium heat and fry each cake for about 4 minutes per side or until golden brown.
- Serve with a lemon or lime wedge and your choice of salad or steamed vegetables and aioli, salsa or yoghurt sauce.