Name: Smoked fish and kumara hash cakes
Prep time: 20
Total time: 10
Yield: 8
Ingredients: 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

Smoked fish and kumara hash cakes

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Great for brunch, lunch or light meal.

Submitted by Elaine Salmon

	Cook Time	10
	Prep Time	20
	Servings	8

Ingredients

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

Method

Preparation Instructions

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.

Cooking Instructions

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.

Serving Instructions

Serve with lemon wedges.