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Kumara and pea fishcakes with greens
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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


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.

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Photographer: Mark O'Meara

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