These kumara patties came about when we had kumara left over from dinner the night before. They make a good alternative to toast and set you up for the day. They are quick and simple to make, mashed with fresh herbs and lemon. Top with a runny poached egg, and tomato and basil on the side and you have a delicious breakfast. You could also make the patties with a mix of potato and kumara, and add chopped chilli for extra bite.
|2||Orange kumara, cubed (Main)|
|2||Spring onions, chopped finely|
|2 Tbsp||Chopped parsley|
|2 Tbsp||Chopped coriander|
|½ ||Lemons, zested|
|1 Tbsp||Melted butter, for brushing|
|4||Eggs, poached (Main)|
|200 g||Cherry tomatoes (Main)|
|1 small handful||Basil leaves, to garnish|
- Preheat an oven to 180C.
- Par-boil the kumara until just cooked. Smash roughly with a fork.
- Add the spring onion, egg, parsley, coriander, lemon zest, salt and pepper combining well. Shape into four patties and refrigerate for 15 minutes.
- Place the patties on a piece of baking paper, brush with a little melted butter then bake for 15 minutes until crispy.
- Serve the patties topped with a poached egg and a side of cherry tomatoes sprinkled with basil.
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