Ingredients:
2 large gold kumara, peeled & grated (550 g)
1 tsp salt
1 shallot or small red onion, diced
½ c feta, crumbled
1 egg
½ c plain flour
¼ tsp salt
1 tbsp fresh tarragon, chopped
1 tbsp fresh chives, chopped
1 tbsp fresh chervil (or parsley), chopped
oil for cooking
Salsa
1 avocado, diced
1 ripe tomato, diced
1 tbsp fresh tarragon, chopped
1 tbsp fresh chives, chopped
1 tbsp fresh chervil (or parsley), chopped
1 tbsp red wine vinegar
3 tbsp olive oil
Salsa: Add the avocado, tomato, and herbs to a bowl. Dress with the vinegar and oil.
Add the salt to the grated kumara, and place in a colander to drain and soften a little. Tip into a bowl and add the shallot, feta, egg, flour, salt, herbs and combine.
To cook: Mold tablespoons of the kumara mix into small fritters in your hand. Heat the oil in a frypan, fry the fritters until golden, crunchy and cooked through. Drain and serve warm with the salsa.
You can also use orange kumara for this recipe
Serves 6 – 8 as appetizer