The key for dinner is to have food at the ready that can be cooked in minutes. These kumara and lamb cakes are wonderfully versatile (and they pack well into a lunch container). Pre-make them so they are ready to go with a quick fry in the pan and then on to the plate to be served to the hungry hordes in a matter of minutes.
Kumara makes a great base for patties of any kind. Instead of lamb I will often use cooked salmon or just leave them vegetarian with grated courgettes cooked with garlic, then fold some feta or whatever is in the fridge through the kumara.
Ingredients
| 500 g | Kumara, peeled, cut into cubes (Main) |
| 3 Tbsp | Olive oil |
| 1 | Onion, diced finely |
| 2 cloves | Garlic, sliced |
| 1 Tbsp | Grated ginger |
| 2 tsp | Soy sauce |
| 1 Tbsp | Oyster sauce |
| 1 cup | Coriander, chopped |
| 2 cups | Lamb, cooked and shredded (Main) |
| 1 serving | Flour, for dusting |
| 1 serving | Sweet chilli sauce, to serve |
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Directions
- Place kumara in a pot of salted water and cook for 10 minutes until soft. Mash roughly with a fork, then cool.
- Heat 1 tablespoon of oil in a small pan to a medium heat. Add onion and garlic, cooking for 3 or 4 minutes until soft. Stir through the ginger.
- Place kumara in a large bowl. Add onion mix, soy, oyster sauce and coriander, combining well. Stir through shredded lamb, season with salt and pepper. Divide mixture into eight. Shape into even-sized patties.
- Heat remaining oil in a frying pan. Dust the patties in flour. Fry for 3 or 4 minutes each side until golden brown.
- Serve hot with a side salad and sweet chilli.
