All Recipes

Smoked fish cakes

Prep

30-60 mins

Total

55 MIN

Servings

6 Servings

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

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.

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