Mussel, kumara and corn cakes
(at time of publication)
- 3 medium kumarasweet-potatoX, peeled, sliced
- 16 fresh mussels
- ½ cup corn sweetcornXkernels
- 1 egg, lightly beaten
- 5-6 tablespoons breadcrumbs
- olive spray oil
- 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
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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)
Total fat 11g
–Saturated fat 2g
Dietary fibre 4g
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