Mussel, kumara and corn cakes

Serves: 4

Time to make: 50 mins

Hands-on time: 20 mins

Ingredients

3 medium kumarasweet-potatoX, peeled, sliced
16 fresh mussels
½ cup corn sweetcornXkernels
1 egg, lightly beaten
5-6 tablespoons breadcrumbs
olive spray oil
Salsa/relish
1 red or yellow capsicum, deseeded, diced
1 tomato, diced
1 small red onion, diced
¼ cup fresh coriandercilantroX or fresh parsley, chopped
¼ cup sweet chilli sauce
1 tablespoon soy sauce
1 orange, 2 tablespoons juice

Instructions

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1 Cook kumara in lightly salted water until tender. Drain. Steam mussels in minimal water until they open. Remove from shells. Roughly chop mussel flesh.

2 Place kumara, mussels and corn in a processor. Pulse for a few seconds. Add egg. Pulse to combine.

3 Make 4 even-sized cakes. Coat in breadcrumbs. Heat oil spray in a non-stick pan. Cook 2 cakes at a time over a medium-heat until evenly browned, turning once.

4 To make salsa, place capsicum, tomato, onion and fresh herbs in a bowl. In a separate bowl, mix sauces with orange juice and pour over vegetables. Serve salsa with cakes.

RUNNER-UP: Under $10 category
HFG Reader Recipe Competition 2010
Diane Davidson, Auckland

Nutrition Info (per serve)

Calories 359 cal

Kilojoules 1500 kJ

Protein 17 g

Total fat 11 g

Saturated fat 2 g

Carbohydrates 50 g

Sugar 16 g

Dietary fibre 4 g

Sodium 890 mg

Calcium 150 mg

Iron 8.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.