Kumara rosti cakes with scallops and lemon cream
( SERVES 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.
https://www.eatwell.co.nz/recipe/10218/Kumara-rosti-cakes-with-scallops-and-lemon-cream/
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