Smoked Fish Cakes
5 Review(s)
1 Hr
Prep : 20 minutes (plus 20 minutes refrigeration) Cook: 15–20 minutes DIFF : A Little More Effort
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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!
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6 Servings
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
600 g red kumara, peeled and cut into pieces
2
2 Spring onions, chopped
3
½ cup grated carrot
4
450 g smoked fish, skin removed and flaked
5
Handful of fresh parsley leaves, chopped
6
1 ½ tsp Gregg's Lemon Pepper Seasoning
7
2 Tbsp pumpkin seeds
8
¾ cup panko breadcrumbs
9
1 egg, beaten with 1 Tbsp cold water
10
Vegetable oil for frying
11
HEINZ [SERIOUSLY] GOOD™ Tartare Sauce
12
Lemon wedges (to serve)
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How do I make it ?
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Step 1
Cook the kumara in lightly salted boiling water until tender. Drain well and mash. Allow to cool. Step 2
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. Step 3
Form mixture into 6 patties. Place on a tray. Step 4
Mix the pumpkin seeds and panko breadcrumbs and tip onto a plate. Step 5
Dip the fish cakes in beaten egg then coat in the crumb and seed mix. Refrigerate for 20 minutes. Step 6
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. Kraft Kitchen Tips!
*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.
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