Name: Smoked salmon, baby greens and avocado on kumara hash cakes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 600 gram red kumara (2 medium), peeled and grated; 1/2 red capsicum, finely chopped; 1/2 onion, very finely chopped; 1 clove garlic, crushed; 2 tablespoon chopped parsley; 1 tablespoon flour; 1 teaspoon smoked paprika; 4 tablespoon olive oil; salt and freshly ground black pepper; To serve; 1/2 x 120g bag baby spinach and kale mix; 1 avocado, sliced; 100 gram cold smoked salmon slices; sprigs fresh dill, to garnish

Smoked salmon, baby greens and avocado on kumara hash cakes

Ready in less than 30 minutes, this tasty kumara hash cakes recipe is great served with smoked salmon, baby greens and avocado for a weekend brunch or light weeknight meal

Serves 4

Prep

15M

Cook

10M

Total

25M

Skip to Recipe

Recipe by : Bronwyn Byrne

Photography by : Jae Frew

This recipe first appeared in Food magazine.

Follow Food on Facebook, Instagram and sign up to their e-newsletter.

Ingredients

600 gram red kumara (2 medium), peeled and grated

1/2 red capsicum, finely chopped

1/2 onion, very finely chopped

1 clove garlic, crushed

2 tablespoon chopped parsley

1 tablespoon flour

1 teaspoon smoked paprika

4 tablespoon olive oil

salt and freshly ground black pepper

To serve

1/2 x 120g bag baby spinach and kale mix

1 avocado, sliced

100 gram cold smoked salmon slices

sprigs fresh dill, to garnish

Method

1.Place the kumara in a bowl with the capsicum, onion, garlic, parsley, flour, smoked paprika and half of the olive oil. Season to taste with salt and pepper.

2.Heat the remaining olive oil in a frypan over a medium heat. Scoop heaped spoonfuls of the kumara mixture into the pan, and flatten slightly using a spatula. Cook for 3 minutes on each side, or until golden brown and cooked through.

3.Set out 4 serving plates and place 2-3 hash cakes on each one, topped with a handful of baby spinach and kale mix. Divide the avocado and salmon between the plates, garnish with dill and serve immediately.

PER SERVE: Energy: 447kcal, 1873kj Protein: 11g Fat: 33g Saturated fat: 6g Cholesterol: 12mg Carbohydrate: 25g Fibre: 6g Sodium: 346mg
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Poke salmon bowls

Native ad body.

Barbecue salmon parcels

Subscribe and save up to 38%