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Kumara and pea rice cakes
Kumara and pea rice cakes
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Sweet potato and rice patties: the perfect start to a healthy feast.
Ingredients:
  • 100g (1/2 cup) white long-grain rice
  • 1 medium (about 500g) orange sweet potato (kumara), peeled, coarsely chopped
  • 230g (1 1/2 cups) frozen baby peas
  • 25g (1/3 cup) fresh breadcrumbs (made from day-old bread)
  • 5.00 gm ground cumin
  • 1 egg, lightly whisked
  • 40.00 ml coarsely chopped fresh continental parsley
  • 18.20 gm extra light olive oil
  • 1 x 120g pkt baby Asian greens
  • Sweet chilli sauce, to serve
  • Creme fraiche, to serve
Instructions:
  • Cook the rice in a large saucepan of salted boiling water according to the package instructions or until it's tender. Make sure to drain well.
  • Cook the sweet potato in a pot of salted boiling water until tender, about 10 minutes. Drain and transfer to a large bowl. Mash with a potato masher or fork until nearly smooth.
  • Combine rice, peas, breadcrumbs, cumin, garlic, egg, parsley, and sweet potato in a bowl. Mix well and season with salt and pepper. Shape the mixture into 12 patties, each 6cm wide.
  • Heat oil in a large non-stick frying pan over medium heat. Cook half of the patties for 3 minutes on each side until golden brown and heated through. Transfer to a paper towel-lined plate. Repeat with the rest of the patties.
  • Arrange the Asian greens and patties on serving plates. Top with a generous drizzle of sweet chili sauce and a dollop of creme fraiche before serving.

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