Golden Kūmara & Spring Onion Prawn Cakes

Name: Golden Kūmara & Spring Onion Prawn Cakes with Kiwifruit Salad & Herby Mayo
Total time: 30 min
Yield: 2
Cuisine: New Zealand
Ingredients: 2 Kumara; 200 g Peeled Prawns; 1 Spring Onion; 1 Lemon; 1 Kiwi; 1 sachet Seasoning Blend; 1 sachet Crispy Seasoning; 1 packet Fine Breadcrumbs; 1 packet Dill & Parsley Mayonnaise; 1 packet Mixed Salad Leaves; 1 drizzle olive oil; 40 g butter; 1 piece egg

with Kiwifruit Salad & Herby Mayo

Kajol KotechaUpdated on June 25, 2026

Get tasty recipes from just $6 per serving

Calories

715 kcal

Protein

24.4g protein

Total

30 minutes

Difficulty

Easy

Allergens:

Crustaceans
Wheat
Gluten
Eggs
Soy
Milk

Give your mid-week dinner a truly Kiwi upgrade with these crispy peeled prawn cakes that swap regular potatoes for sweet, golden kūmara. Pan-fry your prawns and spring onion cakes to perfection, then serve alongside a fresh mixed leaf and zesty kiwifruit salad with a generous dollop of herby mayo for a truly stellar meal. Due to local availability, the ingredients you receive may be a little different to what's pictured. It'll be just as delicious, just follow your recipe card!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

Kumara

200 g

Peeled Prawns

(Contains: Crustaceans)

Spring Onion

Lemon

Kiwi

1 sachet

Seasoning Blend

1 sachet

Crispy Seasoning

(Contains: Wheat, Gluten)

1 packet

Fine Breadcrumbs

(Contains: Gluten, Wheat)

1 packet

Dill & Parsley Mayonnaise

(Contains: Eggs, Soy)

1 packet

Mixed Salad Leaves

Not included in your delivery

1 drizzle

olive oil

40 g

butter

(Contains: Milk)

1 piece

egg

(Contains: Eggs)

Nutrition

Calories715 kcal

Energy (kJ)2990 kJ

Fat40.6 g

of which saturates13.8 g

Carbohydrate55.8 g

of which sugars17.4 g

Dietary Fibre9.1 g

Protein24.4 g

Sodium1930 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

You will need

•Large Non-Stick Pan

•Medium Pan

Cooking Steps

Boil the kettle. Half-fill a medium saucepan with boiling water.
Peel kumara and cut into large chunks.
Cook kumara in the boiling water, over high heat, until easily pierced with a fork, 10-15 minutes.
Drain and return to saucepan. Mash until smooth. Cover to keep warm.

Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat.
Cook peeled prawns, tossing, until pink and starting to curl up, 3-4 minutes.
Transfer to a chopping board, allow to cool slightly and finely chop. Transfer to a large bowl.

Whilst prawns are cooking, thinly slice spring onion.
Zest lemon to get a pinch then slice into wedges,
Peel and thinly slice kiwi into wedges.
Evenly spread crispy chip seasoning on a large plate.

To bowl with prawns, add kumara mash, seasoning blend, lemon zest, spring onion, fine breadcrumbs and the egg.
Using damp hands, shape mixture into 2cm-thick patties (2-3 per person).
Press patties into crispy chip seasoning, gently turning to coat.
Return frying pan to high heat with enough olive oil to coat the base.
When oil is hot, cook patties until golden, 2-3 minutes per side. Transfer to a paper-towel-lined plate.

In a medium bowl, combine a drizzle of olive oil and a good squeeze of lemon juice. Add mixed salad leaves and kiwi, and toss to coat. Season to taste.

TIP: Toss the salad just before serving to keep the leaves crisp.

Divide kiwi salad, sweet 'n' salty paua-style kumara prawn cakes and dill & parsley mayonnaise between plates.
Serve with any remaining lemon wedges. Enjoy!