Salmon Hash Cakes

• Makes about 8 hash cakes (serves 4)
• 1 tin of smoked salmon
• 2 small potatoes
• 1 small sweet potato
• 1 red onion with two stalks
• 1 level teaspoon of turmeric
• ½ teaspoon of chilli pepper
• 1 teaspoon of Vegemite® *
• ½ lemon, juice and peel
• 3 tablespoons of breadcrumbs
• Extra virgin olive oil, salt, and black pepper, to taste
• For frying
• 2 tablespoons of breadcrumbs
• Peanut oil
• Side-dish
• 4 eggs
• 1 lettuce
• Extra virgin olive oil, salt, and black pepper, to taste

Preparation 

Cook the potatoes until they are very soft. Cool them in cold water, peel, and transfer to a food processor with the finely chopped onions and stalks, spices, Vegemite®, lemon juice and zest, a tablespoon of extra virgin olive oil, a pinch of salt and black pepper, and the breadcrumb. Process until you get a fairly compact mix. Transfer the mix to a bowl and prepare eight hash cakes. 

Warm the peanut oil in a frying pan, cover each hash cake in breadcrumb and fry until golden, turning them in the frying pan at least once. Transfer to a plate with paper towels and allow to cool until warm.  

Gently place the eggs (so they don't crack; you can use a slotted spoon) in boiling water and boil for 6 minutes. Season the salad with olive oil, salt, and black pepper. Cool the eggs in the water, gently remove the shells and place them over the salad. Cut them in half when about to serve. 

Serve the hash cakes with the salad and eggs. 

* Vegemite® is originally from Australia and New Zealand. It is a yeast extract that appeared around the 1920’s thanks to a businessman who showed an interest in reusing the excess yeast that was discarded by the breweries he worked with. It can also be used as a spread on toast, for example, and is sold in specialized stores or online. Every year, 22 million bottles are produced—just picture that!