For these salmon and kumara cakes, the sweetness of the kumara works to complement the fish and the Asian ingredients add another level of flavour. The lime and Greek yoghurt make for a delicious fresh sauce. With any leftovers, try squashing a fishcake on to some toasted ciabatta, or add a little chilli to spice them up.
SALMON AND KUMARA CAKES RECIPEMakes 8
500g kumara, peeled and cut into even pieces1 spring onion, finely chopped½ cup chopped coriander¼ cup chopped parsley2 tsp lime zest1 Tbsp soy sauce1 tsp fish sauce200g smoked salmon¼ tsp each salt and freshly ground pepperFlour for dustingButter for cooking½ cup Greek yoghurt mixed with juice of ½ lime
1. 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.
2. 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.
3. 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.
4. Serve hot with the Greek yoghurt. Garnish with extra lime and coriander leaves.
