This recipe was first published in Taste magazine.
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Ingredients
Herby crème fraîche
To serve
Method
1.For the herby crème fraîche, combine all ingredients in a small bowl, season with salt and pepper, cover and refrigerate.
2.Line a baking tray with baking paper and preheat the oven to 180°C fanbake. Whisk the egg, cornflour and cumin together in a bowl then season lightly with sea salt and ground black pepper.
3.Place kumara, pumpkin and onion in a large bowl. Add egg mixture, stir to coat thoroughly then stir through the crumbled feta.
4.Heat 2 Tbsp oil in a non-stick frying pan on medium-high heat.
5.Place ½ cup measures of mixture into pan (I cook three fritters at a time). Use a spatula to press into a flat shape and flip when they are golden brown to cook the other side. Transfer browned fritters to the prepared tray. Repeat with more oil and batter until all the batter is used up.
6.Transfer tray of browned fritters to the oven and cook for 10 minutes until tender.
7.Serve fritters warm and layered with smoked salmon, avocado and herby crème fraîche with a little lemon squeezed over the top.
Note
- Hot-smoked New Zealand salmon is readily available in the shops, or try making your own with this quick method using green tea: Mix together 1 cup brown sugar, 1/4 cup oil and 4cm piece ginger, peeled and grated. Line a metal roasting dish with foil, cover with 1 cup green tea leaves and top with a wire rack. On rack place 1 side salmon, skin-side down. Spread sugar mixture over salmon, cover tightly with foil and cook on the stovetop or barbecue over moderate heat for 20-30 minutes or until salmon is firm to the touch. Cool then refrigerate in a covered container until required (it will keep for a week).
