These salmon kumara hash cakes are easy on the BBQ or fast as in a pan whilst camping. Also perfect for a Sunday brunch. Serve with a poached egg for brunch or with a salad or pasta for lunch or a light meal.

To make Kumara and Salmon Hash Cakes, you will need:

Rice Bran Oil for cooking
1 Cup finely chopped onion
1 finely chopped green capsicum (or colour of your choice)
1/4 cup finely chopped celery
1-1/2 tbsp garlic
1 tbsp dried thyme
2 cans of 210g red or pink salmon, drained
1 large kumara, peeled, cooked and mashed
1 cup caesar dressing or mayonnaise (again, your preference)
3 tbsp lemon juice
1 cup fresh breadcrumbs
salt and pepper

How to make Kumara and Salmon Hash Cakes:

In a fry pan, saute first five ingredients gently in rice bran oil until soft.

When cool, combine with kumara and all the remaining ingredients.

Form into fishcakes with wet hands and place in fridge to rest.

Heat a little rice bran oil in a fry pan or hot plate and cook cakes until golden on both sides.

They will keep warm in a tin foil container placed to one side away from direct heat.

Serves 4
Preparation time 10 minutes
Cooking time 10 minutes

Wine match: glass of Lindauer Special Reserve bubbly


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