NZ Lifestyle Block




TIME: 30 minutes

Warm, sweet pikelets are one of my kids' favourite breakfasts.

So yes, I'm playing with words calling these 'pikelets' (pictured on page 37), but the idea is that they're small, reasonably light, super crispy fritters – just like pikelets.

Feel free to swap out ingredient­s. If you don't have trevally, use salmon or even whitebait. Save the fronds from your fennel to use as a garnish.


1 fennel bulb, finely sliced juice of 2 lemons

1 large smoked trevally fillet (500g)

1 large kumara, peeled and grated (330g)

2 red onions, finely diced

4 tbsp baby mung beans

6 eggs, lightly beaten

4 tbsp plain flour

1 tbsp baking powder

½ cup vegetable oil

1 tsp white sugar

2 tbsp olive oil seeds from half a pomegranat­e (optional) salt and freshly ground black pepper seed mix, recipe at right


1 Preheat the oven to 180°C.

2 Put the sliced fennel in a bowl of cold water (just enough to cover it), then add the lemon juice and leave to soak for a couple of minutes.

3 Add the fish, kumara, onion, mung beans, and eggs to a large bowl. Sift the flour and baking powder over the top, then mix.

4 Shallow fry large spoonfuls of the mix in a little vegetable oil. Cook until crispy and golden, then lay on a baking tray lined with baking paper.

5 Once they're all cooked, put them in the oven for 5 minutes.

6 In a small jar, combine the olive oil, a little lemon juice, and sugar. Shake to make a vinaigrett­e.

7 Drain the fennel slices and mix in a bowl with the pomegranat­e seeds, toasted seed mix, and vinaigrett­e.

8 To serve, arrange the pikelets in stacks, top with the fennel salad, fennel fronds, and more of the toasted seed mix.

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