1 pound salmon fillet, skinned
1 pound Kumaras, cubed
OR
1 pound sweet potatoes, cubed
1/2 ounce butter
8 spring onions, chopped
1 small garlic clove, crushed
1 tablespoon "NAMIDA" New Zealand Wasabi Paste - Hot
2 tablespoons chopped fresh coriander
1 teaspoon ground cumin
2 eggs, lightly beaten
4 tablespoons seasoned flour
4 ounces fresh white breadcrumbs
4 tablespoons vegetable oil
Tomato Sauce
Servings: 6
1. Wash the fish fillets, and pat dry.
2. Cut each fillet into 3 thick slices and place in a pan.
3. Add the cold water, bring to the boil.
4. Remove from the heat and leave for 10 minutes.
5. Transfer the fish to a plate and allow to cool.
6. Cook the Kumaras (sweet potatoes) in boiling water for 10 -12 minutes until tender.
7. Drain well, and mash with a fork.
8. Set aside to cool.
9. Melt the butter in a frying pan, and fry the spring onions and garlic for 5 minutes.
10. Add the "NAMIDA" New Zealand Wasabi Paste and mix well.
11. Stir into the mashed Kumara (sweet potato) with the coriander, cumin and seasoning.
12. Remove the fish from its liquid, and pat dry.
13. Flake the fish.
14. Beat into the Kumara mixture with half the beaten egg until combined.
15. Cover and chill for 1 hour.
16. Shape the fish mixture into 12 rounds, and flatten each one.
17. Dust with a little seasoned flour.
18. Dip into the remaining beaten egg and then into the breadcrumbs.
19. Heat the vegetable oil in a frying pan.
20. Shallow fry the fish cakes for 3 - 4 minutes on each side until crisp and golden.
21. Drain, and serve immediately with the warm Tomato Sauce.
1 pound Kumaras, cubed
OR
1 pound sweet potatoes, cubed
1/2 ounce butter
8 spring onions, chopped
1 small garlic clove, crushed
1 tablespoon "NAMIDA" New Zealand Wasabi Paste - Hot
2 tablespoons chopped fresh coriander
1 teaspoon ground cumin
2 eggs, lightly beaten
4 tablespoons seasoned flour
4 ounces fresh white breadcrumbs
4 tablespoons vegetable oil
Tomato Sauce
Servings: 6
1. Wash the fish fillets, and pat dry.
2. Cut each fillet into 3 thick slices and place in a pan.
3. Add the cold water, bring to the boil.
4. Remove from the heat and leave for 10 minutes.
5. Transfer the fish to a plate and allow to cool.
6. Cook the Kumaras (sweet potatoes) in boiling water for 10 -12 minutes until tender.
7. Drain well, and mash with a fork.
8. Set aside to cool.
9. Melt the butter in a frying pan, and fry the spring onions and garlic for 5 minutes.
10. Add the "NAMIDA" New Zealand Wasabi Paste and mix well.
11. Stir into the mashed Kumara (sweet potato) with the coriander, cumin and seasoning.
12. Remove the fish from its liquid, and pat dry.
13. Flake the fish.
14. Beat into the Kumara mixture with half the beaten egg until combined.
15. Cover and chill for 1 hour.
16. Shape the fish mixture into 12 rounds, and flatten each one.
17. Dust with a little seasoned flour.
18. Dip into the remaining beaten egg and then into the breadcrumbs.
19. Heat the vegetable oil in a frying pan.
20. Shallow fry the fish cakes for 3 - 4 minutes on each side until crisp and golden.
21. Drain, and serve immediately with the warm Tomato Sauce.
