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Sweet Potato & Salmon Hash Cakes

A community recipe by

Not tested or verified by Nigella.com

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Introduction

We serve these as hors d'uvre with white wines, when guests arrive, they always disappear. In New Zealand our sweet potato [pictured] is called Kumara, [fantastic for those who cannot eat nightshade family, this is a very different kind of potato]. Recipe: Annabel Langbein

We serve these as hors d'uvre with white wines, when guests arrive, they always disappear. In New Zealand our sweet potato [pictured] is called Kumara, [fantastic for those who cannot eat nightshade family, this is a very different kind of potato]. Recipe: Annabel Langbein

Ingredients

Serves: 6

Metric Cups
  • 2 large potatoes (peeled and chopped into large chunks)
  • 1 large sweet potato (peeled and chopped into large chunks)
  • ½ red pepper (deseeded, pith removed and chopped)
  • 200 grams smoked salmon (sliced, or flaked smoked fish)
  • 1 small red chilli (deseeded, pith removed and minced)
  • 1 spring onion (finely chopped)
  • 3 tablespoons fresh coriander (chopped - optional)
  • 1 teaspoon salt
  • black pepper (freshly ground)
  • 2 tablespoons oil
  • sour cream (to dab on top)
  • 2 large potatoes (peeled and chopped into large chunks)
  • 1 large sweet potato (peeled and chopped into large chunks)
  • ½ red bell pepper (deseeded, pith removed and chopped)
  • 7 ounces smoked salmon (sliced, or flaked smoked fish)
  • 1 small red chile (deseeded, pith removed and minced)
  • 1 scallion (finely chopped)
  • 3 tablespoons cilantro (chopped - optional)
  • 1 teaspoon salt
  • black pepper (freshly ground)
  • 2 tablespoons oil
  • sour cream (to dab on top)

Method

Sweet Potato & Salmon Hash Cakes is a community recipe submitted by Angeldrawers and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Boil potatoes and sweet potato in lightly salted water until tender. Drain and allow to cool.
  • Mash potatoes coarsely. Mix in red pepper, fish, chilli, spring onions & coriander. Season to taste.
  • Divide mixture into small balls and flatten each slightly to form thick disks. Heat oil in large heavy frypan.
  • Fry hash cakes over medium heat for 8 - 10 minutes on each side until golden and crisp.

  • Boil potatoes and sweet potato in lightly salted water until tender. Drain and allow to cool.
  • Mash potatoes coarsely. Mix in red bell pepper, fish, chilli, scallions & coriander. Season to taste.
  • Divide mixture into small balls and flatten each slightly to form thick disks. Heat oil in large heavy frypan.
  • Fry hash cakes over medium heat for 8 - 10 minutes on each side until golden and crisp.

    • Additional Information

    Serve on platter with sour cream and caviar on top or topping of your choice.

    Serve on platter with sour cream and caviar on top or topping of your choice.

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