• 150g Coromandel Smoke Company ‘Hot Smoked Salmon’

• 2 cups Kumara Mash (use your favourite potato recipe)

• ¼ cup Spring Onions

• ¼ cup Fresh Coriander Finely Chopped (or Italian Parsley)

• 75g Cathedral Cove Macadamia Lemon Kelp Sprinkle

• 100g Chickpea Flour (or rice flour)

• 25ml Coconut Milk

• Macadamia Oil (for cooking)

• 1 Lemon cut into Wedges & Lemon Zest

Make Kumara mash & allow to cool for 20 min. Place mash in a large mixing bowl & add chickpea flour with coconut milk, mix together well.

Add smoked salmon (cut into small pieces), 25g Macadamia Lemon Kelp Sprinkle, spring onions, fresh herbs (coriander or parsley), lemon zest & mix together with a large spoon.

Place 50g of the Macadamia Lemon Kelp Sprinkle onto a large board & shape mixture into small cakes (approx 10) before placing onto the sprinkle. Turn cake over to form an even ‘crust’ on either side.

Place a large pan on a medium heat; add enough macadamia oil to cover the base of the pan, place cakes in the oil & cook for 2-3 minutes on either side.

Serve with wedges of lemon & Macadamia aioli.

 Makes approx 10 cakes = 5 serves