Kumara Fritters with Smoked Salmon


4 large Fieldco kumara, peeled and grated
½ cup cream cheese
½ cup crème fraîche
1 Tbsp dill tips
1 small onion, finely diced
4 eggs, lightly beaten
4 Tbsp all-purpose flour
1 tsp salt
½ tsp freshly ground pepper
½ cup unsalted butter
Salmon pieces


Stir together cream cheese, crème fraîche and dill. Cover and refrigerate until needed. Place the grated kumara in the centre of a tea towl and twist out excess moisture.

Transfer to mixing bowl and combine with onion, eggs, flour, salt and pepper.

In a heavy frying pan, melt a spoonful of butter over medium heat until it foams. Drop small mounds of kumara mixture into the pan, flattening and shaping into small circles with a Spatula. Sautè until undersides are golden. Flip and continue to cook 4 to 5 minutes or until browned, pressing down from time to time. Keep warm in oven on cake rack. Repeat with remaining kumara mixture.

Place pancakes on warmed plates. Top with slamon and a teaspoon of crème mixture, sprinkle with extra dill for garnish.

Serves 6

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