NZ Woman's Weekly

Kumara rosti cakes with scallops and lemon cream

Kumara rosti cakes with scallops and lemon cream
  • Total time

    20 minutes
  • Servings

    8+
  • Courses

    Quick lunch

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.

  • 3 cups orange, grated or gold kumara
  • 2 eggs, lightly beaten
  • 1 tsp celery salt
  • Spray oil
  • 2 tbsp olive oil
  • ½ tsp cumin seeds
  • 24 scallops
  • ½ tsp lemon and dill seasoning
  • 100g spreadable cream cheese
  • 1 tsp lemon zest
  • Chopped chives

1 Preheat oven to 180oC. Combine the grated kumara, beaten eggs and salt in a bowl and mix well.

2 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.

3 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.

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See www.jowilcox.co.nz

more of this author
NZWW Dec-22-2014-issue

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