Photo by Tamara West
Warren Elwin puts a tricolore of kumara through their paces.
|3||Kumara, 1 each of orange, gold and red, large and cooked|
|1 Tbsp||Sour cream|
|1 handful||Pitted green olives, chopped|
|1 handful||Fresh chives, chopped|
- Into a bowl scoop the flesh from the kumara. Mash, then mix in butter and sour cream.
- Finely chop spring onions, bacon and olives. Fry gently until just cooked. Add this mixture to the mash, season with salt and pepper and freshly chopped chives, mix well and chill.
- Make small logs of the cold mash, then flour, egg and crumb them. Fry in hot canola oil, drain and sprinkle with sea salt to serve.