Macadamia & Salmon Fish cakes

Ingredients

• 150 g Coromandel Smoke Company ‘Hot Smoked Salmon’
• 2 cups Kumara Mash (use your favourite potato recipe)
• 1/4 cup Spring Onions
• 1/4 cup Fresh Coriander Finely Chopped (or Italian Parsley)
• 75 g Cathedral Cove Macadamia Lemon Kelp Sprinkle
• 100 g Chickpea Flour (or rice flour)
• 25 ml Coconut Milk
• Macadamia Oil (for cooking)
• 1 Lemon cut into Wedges & Lemon Zest

Process

Make Kumara mash & allow to cool for 20 min. Place mash in a large mixing bowl & add chickpea flour with coconut milk, mix together well.

Add smoked salmon (cut into small pieces), 25g Macadamia Lemon Kelp Sprinkle, spring onions, fresh herbs (coriander or parsley), lemon zest & mix together with a large spoon.

Place 50g of the Macadamia Lemon Kelp Sprinkle onto a large board & shape mixture into small cakes (approx 10) before placing onto the sprinkle. Turn cake over to form an even ‘crust’ on either side.

Place a large pan on a medium heat; add enough macadamia oil to cover the base of the pan, place cakes in the oil & cook for 2-3 minutes on either side. Serve with wedges of lemon & Macadamia aioli.