Salmon and kumara fish cakes

One of the things that seemed most challenging to me about moving toward more fish and less meat was the costs involved. This recipe was my first attempt using canned salmon I needed to know what it looked like inside the can before I could use it in a recipe that called for whole fillets and I think it will do well even as fillets. The main trick is going to be getting the fish warm without overcooking it.

These fishcakes came out creamy and fluffy and filling. I served them with salad from our garden and a balsamic dressing.

Salmon and Kumara Fish cakes

Serves 3

• 500g of cooked kumara (either boil or bake until soft)
• 1 cup of cooked frozen peas (you can even boil them with the kumara)
• 1 large can(approx. 420g) of pink salmon
• 1 diced chili 
• 1 chopped stalk of mint
• 1  chopped handful of parsley 
• 2 eggs
• 1 cup of flour(preferably wholemeal or spelt)
• salt and pepper to taste
• Oil for frying

1. Mash kumara and peas in a large bowl
2. Flake in pink salmon
3. Add chili, mint, and parsley and mix thoroughly
4. Add eggs, flour, and salt and pepper and again mix thoroughly
5. Flour a flat dry surface and tip the mixture onto it
6. Divide into 6 and form into cakes and dust with flour(do not worry if the mixture is sticking to your hands, just dust your hand with flour)
7. Preheat a pan on a medium high heat
8. Fry fish cakes 4 min per side or until golden
9. Enjoy :)