Salmon Hash Cakes with Poached Eggs
500g cooked salmon (or hot smoked)
700g cooked potatoes and/or kumara
3 cloves garlic, crushed
½ t fennels seeds, crushed
2 spring onions, chopped
2 t lemon zest, grated
2 T chopped fresh soft herbs e.g. dill, parsley, basil, mint
¼ C flour, plus extra for dusting
Salt & pepper
Butter for frying
Mayo or hollandaise sauce
Rocket, to serve
- Mash the potatoes and/or kumara and place in a bowl. Add garlic, fennel seeds, spring onions, zest, egg, herbs, flour, salt and pepper, and mix until combined. Add the flaked, cooked salmon and stir in gently.
- Form into 8 cakes and chill until firm.
- Heat a knob of butter in a frying pan over a medium heat. Dust the cakes with flour and cook for 4-5 minutes each side, or until golden and heated through.
- Serve on rocket, topped with poached eggs and your favourite mayo or hollandaise.
Recipe adapted from Dish Magazine.