Recipe

Smoked salmon, baby greens and avocado on kumara hash cakes

Ready in less than 30 minutes, this tasty kumara hash cakes recipe is great served with smoked salmon, baby greens and avocado for a weekend brunch or light weeknight meal

Feb 21, 2017 5:01am
  • 15 mins preparation
  • 10 mins cooking
  • Serves 4
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Recipe by:布朗温伯恩
Photography by: Jae Frew
This recipe first appeared inFood magazine.
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Ingredients

  • 600 gram red kumara (2 medium), peeled and grated
  • 1/2 red capsicum, finely chopped
  • 1/2 onion, very finely chopped
  • 1 clove garlic, crushed
  • 2 tablespoon chopped parsley
  • 1 tablespoon flour
  • 1 teaspoon smoked paprika
  • 4 tablespoon olive oil
  • salt and freshly ground black pepper
To serve
  • 1/2 x 120g bag baby spinach and kale mix
  • 1 avocado, sliced
  • 100 gram cold smoked salmon slices
  • sprigs fresh dill, to garnish

Method

  • 1
    Place the kumara in a bowl with the capsicum, onion, garlic, parsley, flour, smoked paprika and half of the olive oil. Season to taste with salt and pepper.
  • 2
    Heat the remaining olive oil in a frypan over a medium heat. Scoop heaped spoonfuls of the kumara mixture into the pan, and flatten slightly using a spatula. Cook for 3 minutes on each side, or until golden brown and cooked through.
  • 3
    Set out 4 serving plates and place 2-3 hash cakes on each one, topped with a handful of baby spinach and kale mix. Divide the avocado and salmon between the plates, garnish with dill and serve immediately.

Notes

PER SERVE: Energy: 447kcal, 1873kj Protein: 11g Fat: 33g Saturated fat: 6g Cholesterol: 12mg Carbohydrate: 25g Fibre: 6g Sodium: 346mg

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