Recipe by **Jubes**
An old family favourite. You can add cilantro instead of the parsley if you wish or add more curry powder or use a curry paste instead. Add some finely diced chilli or ground chilli flakes if you wish. For a gluten-free version be sure that all ingredients used are gluten-free. Cooking time does not include the 30 minutes refrigeration time required
Top Review by Hanka
Very good patties! I love sweet potato flavor and their mushy texture. I didn't use curry or chilli to suit our taste and add some scallions. Served with small salad and mango chutney. Texture was perfect they hold together nicely! Thank you Jubes.
- 600 g kumara, peeled roughly chopped and steamed
- 1 large onion, peeled and finely diced
- 1⁄2 cup parsley (cilantro) or 1⁄2 cup coriander, chopped finely (cilantro)
- 2 garlic cloves, crushed
- 2 eggs
- 1 teaspoon salt
- 1 teaspoon pepper, freshly ground
- 1 teaspoon curry powder or 1 teaspoon curry paste
- 1 chili, finely diced (optional)
- 425 g tuna, well drained
- 1⁄2 cup dried breadcrumbs (packaged) or 1⁄2 cup dried gluten-free breadcrumbs
Directions See How It's Made
- Peel and roughly chop the kumera.
- Steam the kumera and roughly mash. Measure out 2 cups of mashed kumera for the recipe.
- Add the 2 cups kumera and all remaining ingredients to a large bowl. Mix well.
- Using your hands, roll 1/4 cup of the mixture into a ball and flatten them to form patty shapes. Continue with the remaining mixture. If the mixture is too wet, add in some more breadcrumbs.
- You can roll the patties in some extra dry packaged breadcrumbs if you wish.
- Refrigerate patties for 30 minutes or overnight.
- Heat a little oil in a large frypan and add the patties. Cook until browned on each side. Turn patties gentley.
- Serve with a salad on the side and a sauce/mayonnaise of your choice.