- 1 large smoked trevally fillet
- 1 large kumara, peeled and grated
- 2 courgettes, grated and strained
- 2 red onions, finely diced
- 4 tbsp baby mung beans
- 6 eggs, lightly beaten
- 4 tbsp plain flour
- 1 tbsp baking powder
- ½ cup vegetable oil
- 1 fennel bulb, finely sliced
- Juice of 2 lemons
- 2 tbsp olive oil
- 1 tsp white sugar
- Seeds from ½ pomegranate
- Salt & freshly ground black pepper
1 Preheat the oven to 180ºC. Combine the first six ingredients in a large bowl. Sift the flour and baking powder over the top. Mix to combine.
2 Shallow fry large spoonfuls of the mix in a little vegetable oil until crispy and golden, then lay on a tray lined with baking paper. Put the pikelets in the hot oven for 10 minutes.
3 Meanwhile, put the fennel in a bowl of cold water with the lemon juice. Leave to soak in the fridge for 10 minutes. In a small jar, combine olive oil, a little lemon juice and sugar for a vinaigrette and shake. Drain the fennel slices and mix in a bowl with pomegranate seeds and the vinaigrette.
4 To serve, arrange the pikelets in stacks, top with the fennel salad, fennel fronds, toasted seed mix (below) and season.
1 tbsp white sesame seeds
1 tbsp black sesame seeds
1 tbsp whole linseeds
1 tbsp hulled buckwheat
1 tbsp chia seeds
1 In a hot frying pan, toast
all the seeds until fragrant. Remove from frying pan and
set aside until ready to serve.