Kūmara Fritters

Don't Make These Mistakes

Dry the boiled kūmara well before mashing. Wet mash makes a soft mixture that sticks to the pan and falls apart when it is turned.

Shape the fritters with wet hands and handle them lightly. Pressing them hard makes them dense.

Wait until the underside is crisp and golden before turning. A fritter that is turned too soon will not release from the pan.

Making Kūmara Fritters

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1. Boil the kūmara in salted water for 12 minutes, until tender. Drain in a colander and let the steam rise off for 5 minutes so that it is as dry as possible.

   Mark done Start 12 min timer

2. Tip the kūmara into a bowl and mash it coarsely, leaving a few lumps. Stir in the spring onions, cheese, egg, flour, cumin, ground coriander, salt and fresh coriander.

   Mark done

3. With wet hands, shape the mixture into 8 patties, each about 7 cm across and 1.5 cm thick.

   Mark done

4. Heat the oil in a large non-stick frying pan over medium heat. Fry 4 fritters at a time for 3 to 4 minutes on each side, until deep golden and crisp. Drain on kitchen paper and cook the rest.

   Mark done Start 3 min timer

5. Serve warm with sour cream and sweet chilli sauce.

   Mark done

Storage and Reheating

Keeps in the fridge for up to 3 days. Reheat in a 180°C / 350°F (160°C fan) oven for 8 minutes to crisp them. Freezes for 2 months.

If You're Missing Something

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the chilli in the list implies, since dried chilli is more concentrated, and add more to taste.

Good With

• Sour cream
• Sweet chilli sauce
• Poached eggs

Still Wondering?

Nutrition per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.