Kumara Fish Cakes w Green Beans + Tomato Salsa
Author: Wick Nixon
Serves: 5 serves
- 4 medium kumara and/or potatoes, peeled, cut in chunks
- 1 egg
- 2 x 210g cans of tuna, salmon or flaked fish, well drained (alternatively, you could use fresh fish fillets but is a more expensive option)
- 1 large spring onion, finely chopped
- zest of a lemon
- freshly ground salt and black pepper (used in 2 stages)
- ½ c grated cheese or crumbled feta - optional (dairy free use 2 T nutritional yeast flakes)
- 2 tomatoes, diced (or capsicum/cucumber/corn kernels)
- 1 stem of spring onion, finely sliced
- handful of finely chopped fresh herbs such as coriander or basil
- pinch of chilli powder or fresh chilli, optional
- 1-2 T olive oil
250gm green beans, trimmed
- Put kumara/potatoes in a large pot, cover with water, add a pinch of salt, bring to the boil and cook about 15-20 minutes until soft. Add the green beans to a steamer basket over the kumara/potatoes while they are cooking for about 5 minutes until slightly tender but retaining some crunch. Set beans aside with the lid on to keep warm. (Alternatively, cook beans in a separate pot in a small amount of water for 2-3 minutes).
- Drain the kumara/potatoes and mash.
- Combine salsa ingredients and set aside. (Or for a saucier consistency, blend the ingredients in the food processor.)
- Add the egg, tuna/salmon/flaked fish, spring onion, lemon zest, salt and pepper, and cheese to the mashed kumara/potatoes. Mix to evenly combine. Using a ¼ c measure, form the mixture into even sized cakes.
- Heat oil in a fry pan over a medium heat, when warm add the fish cakes to the pan and cook for about 4 minutes each side until golden.
- Serve the fish cakes alongside steamed green beans and tomato salsa (in small ramekins if you like).
- Sprinkle over extra fresh herbs, and season with freshly ground salt and pepper.