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

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

Jo Wilcox

Publication: NZ Woman's Weekly

NZ Woman's Weekly

Ratings: 5.0 / 5 FROM 1

Kumara rosti cakes with scallops and lemon cream

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

  1. Preheat oven to 180C.
  2. Combine the grated kumara, beaten eggs and salt in a bowl and mix well.
  3. Place spoonfuls of kumara mixture into piles on baking paper-lined trays and flatten slightly. 
  4. Spray generously with oil and bake for 8-10 minutes until golden
  5. Heat the oil and cumin seeds in a pan and sear scallops for 1-2 minutes each side until plump.
  6. Sprinkle with seasoning and set aside. Mash the cream cheese and lemon zest. 
  7. Arrange rosti on a platter and add a dollop of lemon cream, top with a seared scallop and serve with chopped chives.
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https://www.eatwell.co.nz/recipe/10218/Kumara-rosti-cakes-with-scallops-and-lemon-cream/

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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

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