Kumara and salmon hash cakes
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.
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.
Tried this recipe?Let us know how it was!
