Salmon & Kumara Fritters

Article by Angela Haldane

SALMON & KUMARA FRITTERS

200g cooked fresh salmon or a can of red salmon - drain off the brine/oil

100g cooked diced kumara

1 egg

1 tablespoon flour

1 tablespoon finely chopped parsley

1 teaspoon of capers

lemon zest

salt and pepper

METHOD:

Allow the fish and kumara to cool down before adding to the mixture

Mix all ingredients in a bowl, making sure the kumara pieces are mashed slightly.

Form into patties, dust in flour and fry in olive oil. 

COMBINES WELL WITH LEMON CAPER MAYO:

Mix together 2 tbsp plain mayonaise, 1/2 tabsp olive oil, 1 tbsp lemon juice, 1 tbsp capers, 1/2 tbsp finely chopped parsley, Season with salt and pepper.