Salmon fish cakes

Babiche Martens

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

1. In a medium-sized bowl, flake salmon then add spring onions, kumara, coriander and half the sesame seeds.
2. Shape into eight patties. Mix flour and remaining sesame seeds. Roll patties in flour before cooking.
3. Heat a little oil in a frying pan and cook patties until lightly browned, about 4 minutes each side.
4. Serve with a side salad or hot vegetables.