Kumara Pancakes with Mushroom & Whipped Feta

Whipped Feta

200g feta

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

black pepper

Whipped Feta

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.

To Serve

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.


Serves 4