Name: Smoked Fish Cakes
Prep time: 40 min
Cook time: 20 min
Yield: Makes 6
Ingredients: 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)

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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Makes 6

Prep Time 20 minutes (Plus 20 minutes refrigeration)

Cook Time 15–20 minutes

Intermediate

Ingredients

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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INGREDIENTS

Made with

Method

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.

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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600 g red kumara, peeled and cut into pieces