NZ Woman's Weekly

Golden kumara & corn fritters with balsamic tomatoes and breakfast sausages

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

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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