Prep Time 20 minutes (Plus 20 minutes refrigeration)
Cook Time 15–20 minutes
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)
NUTRITION INFORMATION: Average Quantity per Serving
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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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.