2 medium sized gold, red or white Kumara (around 600 g)
2 litres water
2 tbsp parsley, chopped
30 g butter
40 g flour
200 ml milk
½ tsp salt
good pinch white pepper
pinch of nutmeg
1 egg yolk
1 c potato starch
¼ c parmesan cheese, finely grated
1 c cooking oil
½ c good mayonnaise
2 tbsp pesto
Boil the kumara whole in salted water until just cooked. They should be a little firm when pierced with a knife or skewer. Drain and cool slightly until able to handle, then peel. Dice into finger thick pieces, and place in a mixing bowl with the parsley.
Melt the butter in a saucepan over a gentle heat, add the flour and cook for a minute or two stirring constantly. Heat the milk in a separate saucepan and whisk into the butter and flour. It should make a very thick sauce. Add the seasonings to the sauce, cool a little more, then mix in the egg yolk. Lastly fold the kumara mixture in to the sauce.
Shape the mixture into little rissole sized patties (subrics), and place on a sheet of baking paper. Chill for at least 30 mins.
Heat the oil in a frypan over medium heat. Dip the chilled subrics into the potato starch, followed by the parmesan, and fry in the oil until golden.
Mix the pesto into the mayonnaise.
Serve the subric warm, garnished with fresh herbs and the pesto mayo on the side.
Serves 6 as an appetizer