Mussel, kumara and corn cakes

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