Fish cakes are a classic that are making a comeback. Our fresh and modern take on these include kumara as the base and a sunflower seed panko crumb for extra bite. Deliciously sweet and smoky and completely moreish!
How to Cook
Cook kumara in lightly salted boiling water until tender. Drain well and mash. Allow to cool. Transfer to a mixing bowl. Add spring onions, grated carrot, flaked smoked fish, chopped parsley, and Gregg’s Lemon Pepper Seasoning. Season with black pepper.
Form mixture into 6 patties. Place on a tray.
Mix pumpkin seeds and panko crumbs and tip onto a plate or tray.
Dip fish cakes in beaten egg and coat in the panko crumb mix. Refrigerate for 20 minutes.
Pour enough oil in a frying pan to a depth of 0.5cm. Heat the oil. Pan fry the fish cakes over medium heat for about 6-7 minutes on each side until golden and hot.* Serve with HEINZ [SERIOUSLY] GOOD™ Tartare Sauceand a green salad on the side.
* Fish cakes can be browned in a frying pan then placed on a baking tray transferred to a preheated 200°C oven to continue cooking until fish cakes are hot.
** We used smoked trevally but any fresh smoked fish will work.
600 g red kumara, peeled and cut into pieces
2 spring onions, chopped
½ cup grated carrot
450 g smoked fish, skin removed and flaked
handful fresh parsley leaves, chopped
1 ½ tsp Gregg's Lemon Pepper Seasoning
2 Tbsp pumpkin seeds
¾ cup panko crumbs
1 egg beaten with 1 Tbsp cold water
Vegetable oil for frying
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