Salmon fish cakes
for 4 people
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.
Ingredients
| 200 g | Hot-smoked salmon fillets (Main) |
| 4 | Spring onions, chopped |
| 2 cups | Kumara, cooked, mashed and cooled (Main) |
| ¼ cup | Coriander, chopped |
| ¼ cup | Sesame seeds |
| ¼ cup | Flour |
Directions
- 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.