Home > Recipes > Kumara rosti cakes with scallops and lemon cream

Kumara rosti cakes with scallops and lemon cream
( SERVES 1 )

NZ Woman's Weekly

5.0 / 5 FROM 1

Normally rosti cakes would be fried, but I like to do them in the oven for an easy healthier option. You don’t have to use scallops – cooked prawns or crab meat would also work.

Ingredients

3 cups	Orange kumara, or gold kumara, grated
2	Eggs, lightly beaten
1 tsp	Celery salt
1 spray	Oil
2 Tbsp	Olive oil
½ tsp	Cumin seeds
24	Scallops
½ tsp	Seasoning, use a lemon and dill seasoning
100 g	Spreadable cream cheese
1 tsp	Lemon zest
1 serving	Chives, chopped

Directions

Preheat oven to 180C.
Combine the grated kumara, beaten eggs and salt in a bowl and mix well.
Place spoonfuls of kumara mixture into piles on baking paper-lined trays and flatten slightly.
Spray generously with oil and bake for 8-10 minutes until golden
Heat the oil and cumin seeds in a pan and sear scallops for 1-2 minutes each side until plump.
Sprinkle with seasoning and set aside. Mash the cream cheese and lemon zest.
Arrange rosti on a platter and add a dollop of lemon cream, top with a seared scallop and serve with chopped chives.