• Partnered with
  • Quick
  • Easy
  • Serves 8
  • 20 mins cook

Kumara rosti cakes with scallops and lemon cream

Kumara rosti cakes with scallops and lemon cream

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


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


  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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