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Recipe

Kumara rosti cakes with scallops and lemon cream

You don’t have to use scallops – cooked prawns or crab meat would also work.

Dec 04, 2013 4:00am
  • 20 mins cooking
  • Serves 8
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Ingredients

  • 3 cup orange, grated or gold kumara
  • 2 eggs, lightly beaten
  • 1 teaspoon celery salt
  • spray oil
  • 2 tablespoon olive oil
  • 1/2 teaspoon cumin seeds
  • 24 scallops
  • 1/2 teaspoon lemon and dill seasoning
  • 100 gram spreadable cream cheese
  • 1 teaspoon lemon zest
  • chopped chives

Method

  • 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.

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