Salmon & Kumara Snakcakes

Serves 8
  • 3 Medium kumara, peeled and chopped
  • 4Tbsp olive oil
  • Large handful freshly chopped parsley
  • 1x 200g wood-roasted salmon, roughly chopped
  • 1/2 cup grated cheese
  • 1 1/2 cups fresh breadcrumbs
  • 1 egg beaten
  • A little plain flour for dusting
  • 4 lemon wedges for squeezing

Put the kumara into a pan of cold water. Cover and bring to the boil, then simmer for 10 minutes or until tender. Drain well and cool in a colander for 10 minutes, then tip back into the pan.

add the olive oil and pasley, season with salt and freshly ground black pepper, then mash together. Stir in the salmon, cheese and half of the cup of breadcrumbs.

Spread the remaining breadcrumbs onto a plate and put the beaten egg into a shallow dish. Divide the salmon mixture into 8 and with floured hands, dip into the egg and coat in breadcrumbs.

Heat the remaining olive oil in a large frying pan. Add the cakes and fry for 2 minutes on each side until golden.

Serve with Green vegetables or a leafy salad and wedges of lemon for sqweezing.



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