In a mixing bowl combine kumara, butter, Simon Gault Home Cuisine kiwi seasoning, lime zest and juice, Simon Gault Home Cuisine fish stock concentrate. Add smoked salmon and fold, evenly distributing through the kumara mixture. Divide the mixture into 8 cakes and dust in flour. Heat a non-stick frypan with a little oil and gently fry the fish cakes over a medium heat for 4 to 5 minutes on each side or until golden brown. Serve with lime wedges.