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

  • 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

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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