Kumara and sausage fritters
Traditionally made in China with local sausage and sweet potatoes, we found kumara and spicy pork sausage from the supermarket worked a treat.
|1 to taste||Salt & freshly ground pepper|
|2||Spring onions, finely chopped|
|70 g||Pork sausages, spicy, cooked and finely chopped|
|1 tbsp||Red curry paste|
|60 ml||Vegetable oil|
|1 tsp||Chilli paste|
- Preheat the oven to 180 degC.
- Place the kumara on an oven rack and roast until tender, about 1 hour. Let them cool completely. When cooled, remove skin and transfer flesh to a bowl. Mash with a fork until smooth. Season, then stir in butter, spring onions, sausage and curry paste until combined.
- Shape kumara mixture into 5cm-wide patties (2cm thick). In a large shallow bowl, whisk the egg until lightly beaten. Add the breadcrumbs to another shallow dish. Dip the patties in the egg, then coat them evenly in the breadcrumbs.
- Heat oil in a large frying pan over medium heat. Cook the fritters in the hot oil until golden, 2 to 3 minutes per side. Transfer to a paper towel-lined plate to drain. Stir together mayonnaise and chilli paste; serve the hot fritters with the chilli mayonnaise.