Regal Salmon and Kumara Fishcakes

Ingredients (Serves: 4)
3 medium kumara, peeled and chopped
4 tbsp olive oil
Large handful freshly chopped parsley
200g Regal Natural Wood Roasted Salmon, roughly chopped
1½ cups fresh breadcrumbs
1 egg, beaten
Plain flour for dusting
4 lemon wedges

Method

Place the kumara into a pan of cold water. Cover and bring to the boil then simmer for 10 minutes or until tender. Drain well and cool in the colander for 10 minutes, place back into the pan. Add 1 tbsp olive oil and parsley, season with salt and freshly ground black pepper, then mash together. Stir in the salmon and ½  cup breadcrumbs.

Spread remaining breadcrumbs out onto a plate and place the beaten egg into a shallow dish. Divide the salmon mixture into eight and, with floured hands, dip into the egg, then coat in the breadcrumbs.

Heat remaining 3 tbsp olive oil in a large frying pan. Add the fishcakes and fry for 2 minutes on each side until golden. Serve with green vegetables or a leafy salad and lemon wedges to squeeze over.