Mussel, kumara and corn cakes
Serves: 4
Time to make: 50 mins
Hands-on time: 20 mins
Total cost: $9.92 / $2.48 per serve
(at time of publication)
Ingredients
- 3 medium kumara, peeled, sliced
- 16 fresh mussels
- ½ cup corn kernels
- 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 coriander or fresh parsley, chopped
- ¼ cup sweet chilli sauce
- 1 tablespoon soy sauce
- 1 orange, 2 tablespoons juice
Log In or Sign Up to save this recipe to your shopping list.
Instructions
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 359cal
-
Kilojoules 1500kJ
-
Protein 17g
-
Total fat 11g
-
–Saturated fat 2g
-
Carbohydrates 50g
-
–Sugars 16g
-
Dietary fibre 4g
-
Sodium 890mg
-
Calcium 150mg
-
Iron 8.5mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
