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)
Homemade Crumbed Fish with Hand-Cut Wedges
Here’s our modern take on the Kiwi classic, fish and chips. These chunky potato wedges and pan-f...
Spicy Prawn Stir-fry & Coconut Rice
For prawn lovers everywhere! This tasty dish is bursting with flavour and matches perfectly with...
Honey Soy Glazed Snapper
Can you think of anything more delicious than snapper coated with a sweet soy & honey marinade s...