2 x Regal Salmon & Potato Cakes
2 large beetroot, peeled
vegetable oil for frying
¼ red cabbage, sliced thinly
¼ savoy cabbage, sliced thinly
4 silverbeet leaves, stems removed, sliced thinly
1 spring onion, white removed, sliced thinly
¼ cup parlsey leaves, torn
2 tbsp extra virgin olive oil
1 lemon, juice of
1 loaf Turkish Pide bread
1 avocado, peeled, stone removed
Slice the beetroot thinly with a sharp knife or mandolin. Heat a shallow frying pan with 1-2cm oil. The oil should be shimmering hot. Fry the slices of beetroot for 3-4 minutes, until the edges begin to curl and start to become crispy. Cook the slices in batches for crispy chips. Remove from pan and drain on absorbent kitchen paper. Set aside.
Toss together the shredded red and savoy cabbage, silverbeet, spring onions and parsley with the olive oil. Season to taste with olive oil, a squeeze of lemon juice, salt and freshly ground black pepper. Chill until ready to serve.
Heat a barbecue plate or grill pan until hot. Cut the pide bread into pieces and again through the middle to make four halves. Spray with oil and place slices on the grill plate. Lay each piece of the bread on the grill and toast until golden brown and warmed through.
At the same time place each Regal Salmon & Potato Cake on the grill and cook through each side for 2-3 minutes, until golden brown.
When the bread has been toasted, use a fork to smash some of the ripe avocado over each slice of bread. Sprinkle with a little more lemon juice to prevent browning. Place a cooked Regal Salmon & Potato Cake on top of each piece of pide toast and avocado and top with some silverbeet coleslaw. Serve accompanied with beetroot chips.
Tip: Extra beetroot chips will keep well in an airtight container to have with leftover cooked cold Regal Salmon and Potato Cakes the next day.
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