Prep : 20 minutes (plus 20 minutes refrigeration) Cook: 15–20 minutes DIFF : A Little More Effort
Add To Meal Planner
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!
What do I need ?
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.
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 of fresh parsley leaves, chopped
1 ½ 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)
Add To Shopping List
How do I make it ?
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.
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.