Tuna and Sweet Potato (Kumera) Patties Recipe

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Serves: 4

Ingredients:

• 1 medium about 300g orange sweet potato, peeled, coarsely chopped
• 1 (425 g) can tuna in water, drained
• 2 eggs, lightly whisked
• 25 g dried breadcrumbs (packaged)
• 1-2 tablespoon fresh parsley, chopped
• salt & freshly ground black pepper
• 1 tablespoon olive oil

Directions:

Steam the kumera in the microwave until tender.

Drain and refresh under cold running water. Transfer to a large bowl.

Use a potato masher or fork to mash the sweet potato until coarsely mashed. Add the tuna, egg, parsley and breadcrumbs, and stir until well combined. Season with salt and pepper.

Divide the tuna mixture into 8 equal portions.

Use wet hands to shape portions into 8cm patties.

Heat oil in a large non-stick frying pan over medium-high heat.

Add the patties and cook for 3-4 minutes each side or until golden brown. Remove from heat.

Divide among serving plates and season with salt and pepper.

Serve with lemon wedges, fries and a garden salad.

Cream of Cauliflower Soup

Ingredients:

• 1 tablespoon olive oil
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1/4 teaspoon chilli flakes
• 750g cauliflower, trimmed, cut into florets
• 2 cups vegetable stock
• 2 cups water
• 1/4 cup cream or creme fraiche

Directions:

Heat oil in a saucepan over medium heat. Add onion and garlic. Cook, stirring, for 6 to 7 minutes or until very soft.

Add coriander, cumin and chilli flakes. Increase heat to high. Cook, stirring, for 2 minutes. Add cauliflower, stock and water. Cover. Bring to the boil. Reduce heat to low. Simmer, partially covered, for 30 minutes or until cauliflower is tender. Set aside for 20 minutes.

Blend soup in batches until smooth. Return to saucepan. Stir in cream. Stir over low heat until hot. Season with salt and pepper.

Oriental Fried Noodle Salad

Ingredients:

• ½ - 1 Wombok cabbage shredded thinly
• 6 green onions, chopped into 5mm lengths
• 100g lightly roasted slivered almonds or pinenuts
• 1 pkt Chang’s Fried Noodles 100g

Dressing:

• ¼ cup white wine vinegar
• ¼ cup castor sugar
• 1 tblsp soy sauce
• 2 tspns sesame oil (optional)
• ½ cup olive oil

Directions:

Combine all the dressing ingredients in a saucepan. Stir well over low heat until sugar is dissolved. Cool. Toss the cabbage, chopped green onions and almonds in a salad bowl. Add dressing and mix well. Just before serving add the noodles and toss thoroughly. To make an even more delicious salad, add shredded BBQ chicken or BBQ pork.