Name: Basil butter kumara patties with tomato and bean salad
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 4
Ingredients: Kumara patties; 2 medium kumara (800g), chopped coarsely; 40 gram butter, softened; 1/3 cup finely chopped fresh basil; 1/4 cup (40g) roasted pine nuts; 1 clove garlic, crushed; 2 tablespoon coarsely grated parmesan cheese; 1/2 cup (35g) stale wholemeal breadcrumbs; 2 tablespoon olive oil; Tomato and bean salad; 1 small green oak leaf lettuce, leaves torn; 425 gram can white beans, rinsed drained; 250 gram cherry tomatoes, halved; 1/2 cup (100g) crumbled feta cheese; 1/2 cup loosely packed fresh basil leaves; 1 tablespoon olive oil; 1 tablespoon white wine vinegar; 1 teaspoon dijon mustard

Ingredients

Kumara patties

2 medium kumara (800g), chopped coarsely

40 gram butter, softened

1/3 cup finely chopped fresh basil

1/4 cup (40g) roasted pine nuts

1 clove garlic, crushed

2 tablespoon coarsely grated parmesan cheese

1/2 cup (35g) stale wholemeal breadcrumbs

2 tablespoon olive oil

Tomato and bean salad

1 small green oak leaf lettuce, leaves torn

425 gram can white beans, rinsed drained

250 gram cherry tomatoes, halved

1/2 cup (100g) crumbled feta cheese

1/2 cup loosely packed fresh basil leaves

1 tablespoon olive oil

1 tablespoon white wine vinegar

1 teaspoon dijon mustard

Method

1.Boil, steam or microwave kumara until tender; drain.

2.Mash kumara with butter in medium bowl; stir in basil, nuts, garlic, cheese and breadcrumbs. When cool enough to handle, shape kumara mixture into eight patties.

3.Heat oil in large frying pan; cook patties, in two batches, until browned both sides and heated through.

4.To make the salad, combine ingredients in a large bowl. In a separate bowl, whisk olive oil, white wine vinegar and mustard together to make the dressing. Pour over salad and serve with patties.

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Ingredients

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