kumara (sweet potato), corn & feta fritters with spicy red pepper sauce

Good Friday morning to you 🙂 As you may have seen on my Facebook page I have been flirting with vegetarianism lately, so am always on the look out for hearty, delicious dishes where I don’t feel like I’m missing out – and these fritters which I developed for Fairfax fit the bill perfectly. With sweet corn and kumara, salty feta, and herby coriander they match beautifully with nutty creamy avocado, smokey roast red pepper sauce and a perfectly poached egg. YUM. On that note you may also know I have started a sister blog to From the Kitchen called Peas & Pine Nuts which you can find here. Don’t panic though (haha, as if), From the Kitchen will still be a key focus for me, with Peas & Pine Nuts a place to share my vegetarian experiments. Also – this blog will not become vegetarian, as I will still be happily developing meaty recipes for my lovely regular clients Dish and Fairfax.

In other news, Nick flew out to Cologne, Japan and Shanghai last night (not all three at once…) and Rich is working for a few days before he gets down to the serious business (!) of studying for his forthcoming final Cambridge exams. There was much excitement last night as he heard that he had been accepted to his preferred Halls of Residence for study at Victoria University in Wellington next year 🙂 Meanwhile Pog (Henry) is as usual hard at work and study at Massey Uni in Welly, but flying up next Tuesday, then off up to Japan to join Nick for a few days – I’m so excited for him, he’s been working his arse off 7 days a week for so long (between uni and work) that he really deserves a break!

Anyhoo, have a fab weekend, enjoy the rugby if that’s your thing (it is mine), and I’ll see you here again soon!

1 large kumara (approx 250 g) peeled and grated
1 zucchini, grated
1 x 410g tin corn, drained
100g feta crumbled
¼ red onion, finely chopped
¼ cup finely chopped fresh coriander
1/2 cup self raising flour
1/2 tsp baking powder
2 eggs, lightly whisked
2 tablespoons rice bran or other neutral oil
4-8 eggs, poached

2 avocados, sliced

Put kumara, zucchini, corn, feta, onion and coriander in a large bowl and season well with salt and pepper. Sift in flour and baking powder and add eggs, fold together to combine.  Heat oil in a large frying pan and spoon in 2-3 tablespoons of mix per fritter. Fry for a few minutes on one side then flip to the cook the other side, until golden and cooked through. Serve immediately with poached or fried eggs, sliced avocado and spicy red pepper sauce. Makes 8

*A tip for cooking poached eggs is to poach them in simmering water for 3 minutes then drain and put immediately into iced water to stop the cooking. Afetr a few minutes remove to a paper towel. When serving simply pop poached eggs back into simmering water for 30 seconds to reheat.

3 roasted red peppers, skins peeled (bottled or from the deli is fine)
1 large or 2 small cloves garlic
¼ cup good quality egg mayo
½ cup roughly chopped semi-dried tomatoes (drained from oil)
1 tsp sweet smoked paprika
¼ tsp chilli flakes (or more to taste)

1 teaspoon runny honey

Whiz all ingredients together until well blended. Store in a sealed container in the fridge for up to a week.



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