Salmon and kumara cakes

Babiche Martens

It's always good to have a packet of smoked salmon in the fridge, ready for any occasion. 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.

Ingredients

500 g	Kumara, peeled and cut into even pieces (Main)
1	Spring onion, finely chopped
½ cup	Chopped coriander
¼ cup	Chopped parsley
2 tsp	Lime zest
1 Tbsp	Soy sauce
1 tsp	Fish sauce
200 g	Smoked salmon (Main)
¼ tsp	Salt
¼ tsp	Freshly ground black pepper
1 large handful	Flour, for dusting
1 knob	Butter, for cooking
½ cup	Greek yoghurt, mixed with the juice of ½ lime (Main)

Directions

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.

More store-cupboard nibbles from Angela

• Peanut butter clusters
• Broad bean sliders