Salmon and Kumara Cakes

• porce: 8 )

Ingredience

500 g Kumara, peeled and cut into even pieces

1 Spring onion, finely chopped

½ cup Chopped coriander

¼ cup Chopped parsley

2 tsp Lime zest

1 Tbsp Soy sauce

1 tsp Fish sauce

200 g Smoked salmon

¼ tsp Salt

¼ tsp Freshly ground black pepper

1 large handful Flour, for dusting

1 knob Butter, for cooking

½ cup Greek yoghurt, mixed with the juice of ½ lime

Pokyny

Place the kumara into a boiling pot of salted water, cooking for 10 minutes until softened. Drain and mash roughly with a fork. Allow to cool.

Add to the kumara the spring onion, coriander, parsley, lime zest, soy sauce and fish sauce, then flake in the salmon, mixing well but not mushing it up. Season with salt and pepper. Shape into eight even-sized cakes. Refrigerate until needed.

Before cooking dust with flour. Heat a knob of butter in a frying pan to a medium heat. Fry the cakes for 3 or 4 minutes each side until golden.

Serve hot with the Greek yoghurt. Garnish with extra lime and coriander leaves.