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Wednesday 26th April 2006

Kumara, Coriander and Brazil Nut Patties
I love kumara or sweet potatoes and yams, in fact I love most edible tubers and root vegetables. Autumn seems such a great time to indulge in their sweet starchy goodness too. As the weather turns cooler and the days turn shorter, you need something warm and filling inside to keep the nasty bugs at bay.

  • Kumara / Sweet Potato, Coriander and Brazil Nut Patties
  • 400 grams of kumara or sweet potatoes
  • 1 tablespoon of olive oil
  • 1 onion, finely chopped
  • 2 cloves of garlic, crushed
  • 2 spring onions, sliced
  • 1 stalk of celery, finely chopped
  • small bunch of fresh coriander, chopped
  • 1 egg
  • 125 grams of chopped brazil nuts
  • ½ cup of breadcrumbs
  • olive oil
  1. Scrub and rinse the kumara well, place in a saucepan of cold water with the skins on.
  2. Bring to the boil and simmer for 25 minutes or until tender.
  3. Leave to cool slightly before removing their skins and mashing them roughly, or pressing them through a ricer.
  4. Heat a fry pan and add the tablespoon of olive oil, finely chopped onion and celery, sauté until soft and translucent
  5. Add the garlic and sliced spring onions
  6. Fold the onion and celery mixture through the mashed kumara and add the chopped coriander, beaten egg, brazil nuts and breadcrumbs.
  7. Mix well to combine and shape into 12 patties.
  8. Gently fry the patties in a little more olive oil until golden and cooked through.
  9. Serve with your favourite salad greens and fruity chutney, or together with a little grilled chicken and / or pancetta for something a little more substantial.
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