JODY THOMAS

These Kumara Fritters are delicious, easy and nutritious. Great for a weekend lunch with friends, served with a crisp green salad.

 

This recipe makes approximately 12 large fritters

 

INGREDIENTS

 

600g kumara, peeled, grated

300g carrots, peeled, grated 

4-6 spring onions, finely sliced 

2 teaspoons ground coriander

3 teaspoons mild curry powder

1 teaspoon salt

1/4 cup chopped parsley

100g cornflour

3 eggs, lightly beaten

Vegetable oil, for shallow frying

1/2 cup Greek-style yoghurt, to serve

 

METHOD

 

Combine grated Kumara and carrot in a colander, squeeze out as much liquid as possible, then transfer to a bowl.  Add spring onion, coriander, curry powder, cornflour and egg, season to taste.  Mix well.

 

Heat a thin layer of oil in a large non-stick frying pan on a medium heat.  Drop spoonfuls of the fritter mix in the oil, 2-3 at a time, depending on the size of frying pan.  Fry for 5 minutes until golden brown one side, then flip and cook for a further 4-5 minutes until golden brown.

 

Transfer fritters to an oven tray and keep warm at 150C for 10 minutes while cooking the remaining of the mixture.  Serve immediately with Greek yoghurt, sour cream or aioli and plenty of fresh herbs!

 

KUMARA also known as sweet potato contains fibre and antioxidants that promote the growth of good gut bacteria.  One of the key nutritional benefits of sweet potato is that they’re high in an antioxidant known as beta-carotene, which converts to vitamin A once consumed.  Vitamin A is important in maintaining good eyesight, especially night vision, better immune function and great skin health.   It is also important for growth and helping to fight infection.