Kumara Rosti Cakes with Scallops and Lemon Cream

clock 20 minutes + 12 minutes bowl Serves 8


  • 3 cups orange or gold kumara, grated
  • 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 (or dried dill)
  • 100g spreadable cream cheese
  • 1 tsp lemon zest
  • Chopped chives to garnish
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  • 1. Preheat oven to 180°C (160°C fan forced). Combine the grated kumara, beaten eggs and celery 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 sprinkle with chopped chives to serve.

  • Tip: You can also try prawns or crab meat in place of scallops.

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