NZ Woman's Weekly

Golden kumara & corn fritters with balsamic tomatoes and breakfast sausages

  • Servings

  • Courses


Try the crunchy fritters with smoked salmon, avocado, and a drizzle of aioli.

  • 1 egg
  • ½ tsp cumin
  • ½ tsp turmeric
  • ½ cup flour
  • 1 tsp baking powder
  • 410g (1 tin) corn kernels, drained
  • 2 cups kumara, grated
  • ¼ cup rice bran oil or frying oil, plus 2 tbsp for saute
  • Sea salt and cracked pepper
  • 12 small breakfast sausages
  • 6 vine-ripened tomatoes, halved
  • 1 tbsp brown sugar
  • ¼ cup balsamic vinegar
  • Seasoning
  • 50g feta cheese
  • Salad greens or baby spinach, for garnish

1 In a medium bowl, lightly whisk the egg, then add spices, flour, baking powder, corn and kumara. Mix together.

2 Heat a medium frying pan and add 2-3 tablespoons of the rice bran oil. Add large tablespoons of the mixture to the pan and flatten out with the back of the spoon. Leave to cook for 2-3 minutes. Turn until both sides are golden.

3 Continue with remaining oil and mixture. Keep warm.

4 In a separate pan, heat 1 cup of water and add the sausages. Simmer for 3-4 minutes to precook, then drain off any excess water.

5 Add oil to the pan with the tomato halves and fry until the sausages are golden and tomatoes softened. Sprinkle over sugar and the balsamic vinegar and let caramelise.

6 Arrange plates with corn fritters and top with a couple of sausages and tomatoes. Sprinkle over crumbled feta and garnish with greens.

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See

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Issue 1528

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Sir Richard Hadlee speaks out

In this week's issue of New Zealand Woman's Weekly magazine: Famously private cricketer Sir Richard Hadlee and his wife speak out for the first time.

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