Kumara Sweet Potato Rice 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 rice in a large saucepan of salted water until done.
• Meanwhile chop & steam or boil the sweet potato until tender, drain well. Transfer to a large bowl and mash until almost smooth.
• Cut the zucchini into small dice (about the size of the baby peas) add this and all other ingredients to kumara and mix well, season with salt & pepper.
• Divide the mixture into equal portions and cook in non stick fry pan lightly oiled for 3 minutes each side, drain on paper towel.
• Sprinkle with sea salt and serve on a bed of baby spinach and drizzle with sweet chili sauce.
• Note: Nice eaten cold drizzled with lemon juice.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Drizzle a medium baking sheet with the vegetable oil.
• In a large, resealable plastic bag, mix flour, paprika, mustard powder, salt, and pepper. Place sweet potato wedges in the bag, and toss to coat.
• Arrange coated sweet potato wedges on the prepared baking sheet. Bake 20 to 30 minutes in the preheated oven, until browned and crisp.