Smoked fish and kumara hash cakesPrint this recipe
Great for brunch, lunch or light meal.
Submitted by Elaine Salmon
700 g Kumara, peeled and cut in chunks
2 Tbsp Butter, melted
1 Lemon, juice of
400g Smoked fish, broken into flakes
4 Spring onions, finely chopped
¼ cup Chopped parsley
1 scoop Flour, to dust
1 splash Vegetable oil, for frying
1 Lemon, cut into wedges for serving
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, spring onion and parsley. Season well with salt and pepper. Form mixture into eight patties. Dust patties with flour.
Heat a non-stick 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.