½ c greek yoghurt
1 small lemon, zested
1 tsp lemon juice
salt & pepper to taste
400g orange Kumara
1 large free-range egg
150g self-raising flour
2 tbspn mixed seeds
50g Tasty cheddar cheese, grated
salt & pepper
butter for cooking
300g button mushrooms, sliced
fresh dill fronds
Combine all ingredients in a food processor, & process till combined and smooth. Set aside until ready to serve.
Preheat oven to 160°C fan bake. Scrub clean the kumara leaving skin on. Coarsely grate the kumara and place in a medium bowl with a good pinch of salt and black pepper. Break in the egg, then add the flour, mixed seeds and mix together thoroughly. The mixture will be very thick. With clean hands divide the mixture into four and roll each into a ball.
Preheat a fry pan over medium heat with a little butter. Once heated add a little grated cheese to the fry pan, then add a ball of the kumara mixture on top. Using a spatula carefully press down the mixture to spread it out evenly into a pancake. Grate a little more cheese on top, and cook for 6 to 8 minutes until golden and crisp on both sides. Repeat with the remaining mixture. Finish the pancakes in the oven for another 10 mins to cook through.
Whilst the pancakes are cooking, heat a separate non stick frypan with a little butter. Fry the sliced mushrooms for approx. 5 mins until coloured & cooked.
Place 1 pancake on a plate, and top with a generous heaped tablespoon of whipped feta. Add a serve of fried mushrooms, a sprinkle of dill fronds and a grind of black pepper. Serve immediately.