All Recipes

Smoked fish cakes

Prep

30-60 mins

Total

55 MIN

Servings

6 Servings

Smoked fish cakes

Ingredients

  • 600

    g

    Red kumara, peeled and cut into pieces

  • 2

    Spring onions, chopped

  • 1/2

    cup

    Grated carrot

  • 450

    g

    Smoked fish, skin removed and flaked

  • -

    Handful of fresh parsley leaves, chopped

  • 1 1/2

    tsp

    Gregg's lemon pepper seasoning

  • 2

    tbsp

    Pumpkin seeds

  • 3/4

    Cup panko breadcrumbs

  • 1

    Egg, beaten with 1,tbsp cold water

  • -

    Vegetable oil for frying

  • -

    Heinz [seriously good™ tartare sauce

  • -

    Lemon wedges (to serve)

Instructions

  1. Step 1

    Cook the kumara in lightly salted boiling water until tender. Drain well and mash. Allow to cool.

  2. 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.

  3. Step 3

    Form mixture into 6 patties. Place on a tray.

  4. Step 4

    Mix the pumpkin seeds and panko breadcrumbs and tip onto a plate.

  5. Step 5

    Dip the fish cakes in beaten egg then coat in the crumb and seed mix. Refrigerate for 20 minutes.

  6. 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.

You May Also Like