NZ Woman's Weekly

Smoked trevally pikelets

  • Meal Type

  • Servings

  • Courses

  • 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.

Seed mix

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.

Issue 1541

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