Mashed potato and kumara fritters
Photo by Tamara West
Well-baked potatoes can be just as good as fried ... if not better.
- Wash, peel and evenly chop 2 large agria potatoes and 1 large kumara. Cover with salty cold water and boil until tender. Drain and mash thoroughly with a little butter or sour cream. Season with salt, pepper, freshly grated nutmeg or mace and grated orange zest to taste.
- Preheat oven to 180C.
- Once potato mixture has cooled, place large spoonfuls on baking paper. Brush with egg wash, sprinkle with sea salt flakes and bake in oven until they have coloured evenly and crisped up on the outside. Serve as a side dish, or on their own with sour cream and apple sauce.