Oops! It appears that you have disabled your Javascript. In order for you to see this page as it is meant to appear, we ask that you please re-enable your Javascript!
Kumara and pea fishcakes with greens
Mains

Kumara and pea fishcakes with greens

These crispy kumara fish cakes are high protein and full of flavour, with a gluten free option.
Serves: 6
Time to make: 45 mins , plus 30 minutes cooling

Variations

Make it gluten free: Use gluten-free flour and breadcrumbs.

Make it vegan: Instead of canned fish, use a can of mock tuna (available in most Asian shops). Use flax or chia ‘egg’ instead of eggs.

HFG tip

To freeze

At end of step 3, place fishcakes in airtight container, placing a layer of baking paper between fishcakes to prevent them from sticking. Cover and freeze for up to 1 month. Remove from freezer the night before you wish to serve and allow to thaw in fridge. Bake fishcakes as per step 4.

NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

Rate this recipe

  • 0 People Rated This Recipe

  • Average Rating

  • (0 / 5)
Photographer: Mark O'Meara

Thanks, you're good to go!

X

Thanks, you're good to go!

X
X

{{ contentNotIncluded('company') }} has not subscribed to {{ contentNotIncluded('contentType') }}.

Ask your librarian to subscribe to this service next year. Alternatively, use a home network and buy a digital subscription—just $1/week...

Go back