Fish cakes are a classic. Our fresh and modern take on these include kumara as the base and a pumpkin seed panko crumb for extra bite. Deliciously sweet, smoky and completely more-ish!
How to Cook
Cook the kumara in lightly salted boiling water until tender. Drain well and mash. Allow to cool.
Place the cooled kumara in a mixing bowl. Add the spring onions, carrot, flaked smoked fish, parsley and Gregg’s Lemon Pepper Seasoning. Season with black pepper.
Form mixture into 6 patties. Place on a tray.
Mix the pumpkin seeds and panko breadcrumbs and tip onto a plate.
Dip the fish cakes in beaten egg then coat in the crumb and seed mix. Refrigerate for 20 minutes.
Pour enough oil into a frying pan to a depth of 5 mm. Heat the oil over medium heat. Pan-fry the fish cakes for 6–7 minutes on each side or until golden and hot.* Serve with HEINZ [SERIOUSLY] GOOD™ Tartare Sauce, lemon wedges and a green salad on the side.
* Fish cakes can be browned in a frying pan then placed on a baking tray and transferred to a preheated oven at 200°C (fan assisted) to continue cooking until the fish cakes are hot.
** We used smoked trevally but any fresh smoked fish will work.
600g red kumara, peeled and cut into pieces
2 spring onions, chopped
½ cup grated carrot
450g smoked fish, skin removed and flaked
Handful of fresh parsley leaves, chopped
1½ tsp Gregg's Lemon Pepper Seasoning
2 Tbsp pumpkin seeds
¾ cup panko breadcrumbs
1 egg, beaten with 1 Tbsp cold water
Vegetable oil for frying
HEINZ [SERIOUSLY] GOOD™ Tartare Sauce
Lemon wedges (to serve)
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