Kumara Sweet Potato Rice Patties Recipes

KUMARA (SWEET POTATO) & RICE PATTIES

Kumara (Sweet Potato) & Rice Patties image

A lovely low fat vegetable entree or lunch, which is great served hot or cold. Nice for a picnic or served in a burger.

Provided by Stardustannie

Categories Lunch/Snacks

Time 30m

Yield 12-16 patties, 4 serving(s)

Number Of Ingredients 11

Ingredients

1 cup basmati rice
500 g kumara (orange Sweet Potato)
3/4 cup frozen baby peas
3/4 cup zucchini
1/3 cup fresh breadcrumb
1 tablespoon ground cumin
1 garlic clove
1 egg
2 tablespoons fresh flat leaf parsley
salt & freshly ground black pepper
olive oil

Steps:

Cook the rice in a large saucepan of salted water until done.
Meanwhile chop & steam or boil the sweet potato until tender, drain well. Transfer to a large bowl and mash until almost smooth.
Cut the zucchini into small dice (about the size of the baby peas) add this and all other ingredients to kumara and mix well, season with salt & pepper.
Divide the mixture into equal portions and cook in non stick fry pan lightly oiled for 3 minutes each side, drain on paper towel.
Sprinkle with sea salt and serve on a bed of baby spinach and drizzle with sweet chili sauce.
Note: Nice eaten cold drizzled with lemon juice.

Nutrition Facts : Calories 365.4, Fat 3.6, SaturatedFat 0.9, Cholesterol 46.5, Sodium 162.4, Carbohydrate 73.1, Fiber 7.6, Sugar 8.4, Protein 10.5

SWEET POTATO (KUMARA) WEDGES

Sweet Potato (Kumara) Wedges image

This is a recipe I made while attempting to finish a food tech assignment. This also works well with regular potatoes. Sweet potatoes are known as 'kumara' in New Zealand where I am from. Serve with sour cream.

Provided by Nikki Harris

Categories Side Dish Vegetables Sweet Potatoes

Time 40m

Yield 4

Number Of Ingredients 7

Ingredients

2 teaspoons vegetable oil
¼ cup all-purpose flour
1 teaspoon paprika
1 teaspoon mustard powder
1 pinch salt
½ teaspoon ground black pepper
4 large sweet potatoes, cut into wedges

Steps:

Preheat oven to 400 degrees F (200 degrees C). Drizzle a medium baking sheet with the vegetable oil.
In a large, resealable plastic bag, mix flour, paprika, mustard powder, salt, and pepper. Place sweet potato wedges in the bag, and toss to coat.
Arrange coated sweet potato wedges on the prepared baking sheet. Bake 20 to 30 minutes in the preheated oven, until browned and crisp.

Nutrition Facts : Calories 445.4 calories, Carbohydrate 98 g, Fat 2.9 g, Fiber 14.2 g, Protein 8.3 g, SaturatedFat 0.5 g, Sodium 250.2 mg, Sugar 19.1 g

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