Kumara Patties Recipes

Steps:

• Steam the kumera in the microwave until tender.
• Drain and refresh under cold running water. Transfer to a large bowl.
• Use a potato masher or fork to mash the sweet potato until coarsely mashed. Add the tuna, egg, parsley and breadcrumbs, and stir until well combined. Season with salt and pepper.
• Divide the tuna mixture into 8 equal portions.
• Use wet hands to shape portions into 8cm patties.
• Heat oil in a large non-stick frying pan over medium-high heat.
• Add the patties and cook for 3-4 minutes each side or until golden brown. Remove from heat.
• Divide among serving plates and season with salt and pepper.
• Serve with lemon wedges, fries and a garden salad.

Steps:

• Cook the kumala in boiling salted water until tender, drain and mash.
• Cook the onion in the oil in a frying pan until soft but not coloured. Add the cabbage and curry powder and cook only until the cabbage is wilted.
• Add the onions to the kumala with the pineapple, egg and Lea and Perrins Worcestershire Sauce. Mix well.
• Flake in the Corned Beef and mix gently.
• Shape into 6-8 even sized patties and pan fry in a little oil until hot and golden on both sides.
• Serve topped with sliced tomato and a few lettuce greens and a drizzling of your favourite vinaigrette.

Steps:

• Peel and roughly chop the kumera.
• Steam the kumera and roughly mash. Measure out 2 cups of mashed kumera for the recipe.
• Add the 2 cups kumera and all remaining ingredients to a large bowl. Mix well.
• Using your hands, roll 1/4 cup of the mixture into a ball and flatten them to form patty shapes. Continue with the remaining mixture. If the mixture is too wet, add in some more breadcrumbs.
• You can roll the patties in some extra dry packaged breadcrumbs if you wish.
• Refrigerate patties for 30 minutes or overnight.
• Heat a little oil in a large frypan and add the patties. Cook until browned on each side. Turn patties gentley.
• Serve with a salad on the side and a sauce/mayonnaise of your choice.