Paleo Fishcakes

11:30 am on 16 June 2014

For 16 fishcakes (big family feed!)

Ingredients

  • fishcakes Lauren Bramley6 small kumara
  • 1 brown onion
  • ½ a capsicum
  • 1 tsp crushed garlic
  • 1 tbsp curry powder (mild or hot, depending on preference)
  • 1 lemon
  • 1 x 415g tin of salmon
  • 1 185g tin of tuna
  •  2 eggs
  • salt & pepper
  • olive oil

Method

Peel and chop the kumara and boil until soft and 'mashable'.

Finely chop the onion and capsicum, soften in a frying pan with the garlic.

Drain the juices from the tuna and salmon and add it to the frying pan.

Season the fish mix with salt, pepper and curry powder and cook for about 5 minutes.

Once the kumara is cooked, mash it.

Add the mashed kumara to a mixing bowl, add the fish mix and mix until combined.
Wait for the mixture to cool slightly, then add the 2 eggs and combine these with the mixture (this helps combine the mixture so it stays together).

Use your hands to create the patties.

In a frying pan, heat some olive oil and cook the patties until brown on each side.

Place them in the oven for 10 minutes (this helps firm the patties up)

Serve with a green salad, lemon wedges and tartar sauce.

From Nine To Noon

Find a Recipe

or browse by title