NZ Woman's Weekly

Kumara and sausage fritters

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    Special occasion

Ready in 80 minutes (plus cooling time), serves 4.

Traditionally made in China with local sausage and sweet potatoes, we found kumara and spicy pork sausage from the supermarket worked a treat.

  • 2 medium kumara
  • Sea salt and freshly ground black pepper to season
  • 25g butter, melted
  • 2 spring onions, finely chopped
  • 70g spicy pork sausage, cooked and finely chopped
  • 1 tbsp red curry paste
  • 225g breadcrumbs
  • 1 large egg
  • 60ml vegetable oil
  • 115g mayonnaise
  • 1 tsp chilli paste

1. Preheat the oven to 180ºC.

2. Place the kumara on an oven rack and roast until tender, about 1 hour. Let them cool completely. When cooled, remove skin and transfer flesh to a bowl. Mash with a fork until smooth. Season, then stir in butter, spring onions, sausage and curry paste until combined.

3. Shape kumara mixture into 5cm-wide patties (2cm thick). In a large shallow bowl, whisk the egg until lightly beaten. Add the breadcrumbs to another shallow dish. Dip the patties in the egg, then coat them evenly in the breadcrumbs.

4. Heat oil in a large frying pan over medium heat. Cook the fritters in the hot oil until golden, 2 to 3 minutes per side. Transfer to a paper towel-lined plate to drain. Stir together mayonnaise and chilli paste; serve the hot fritters with the chilli mayonnaise.

About Annabelle White

Annabelle was born and raised in New Zealand and while she does not have formal chef’s training her love of “great honest cooking” came from watching her mother cook every day after school.

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