Kumara and salmon hash cakes

Hash Cakes healthy food ideas
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.

Prep Time 10 minutes
Cook Time 10 minutes
Resting time 20 minutes
Total Time 40 minutes
Course Appetiser, Brunch, Lunch, Side Dish, Snack
Servings people

Ingredients
 
 

  • rice bran oil for cooking
  • 1 cup finely chopped onion
  • 1 finely chopped green capsicum or colour of your choice
  • ¼ cup finely chopped celery
  • 1 tbsp garlic minced
  • 1 tbsp dried thyme
  • 2 cans red or pink salmon (210g can) drained
  • 1 large kumara peeled, cooked and mashed
  • 1 cup mayonnaise or Caesar dressing
  • 3 tbsp lemon juice
  • 1 cup fresh breadcrumbs
  • salt and pepper

Instructions
 

  • 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 for 20 minutes.
  • Heat a little rice bran oil in a fry pan or hot plate of the barbeque 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.
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