Baked kumara, spiced chickpeas with kumara hummus dressing
Serves 4 as a side Prep time 10 mins Cook time 30 mins
 
2 medium orange kumara, washed, sliced in half lengthwise
425 g can chickpeas, rinsed and drained
1/2 tablespoon olive oil
1/2 teaspoon each cumin, coriander, smoked paprika
 
Dressing
1/4 cup Kumara hummus
1 tablespoon juice
1 tablespoon fresh parsley
1 clove garlic, minced
Water to thin a little
 
To garnish
1/4 cup cherry tomatoes, diced
½ red onion, sliced finely
small handful parsley and coriander, chopped
2 tablespoons lemon juice
salt and pepper to taste
 
Method
 
Preheat oven to 200 Degrees c. Line a large baking sheet with foil. Toss rinsed and drained chickpeas with olive oil and spices and place on a foil-lined baking sheet. Rub the kumara with a bit of olive oil and season with salt and pepper, place on the same baking sheet and bake for 25 - 30m.
 
Meanwhile prepare your dressing by adding all ingredients to a mixing bowl and whisking to combine, add enough water to thin so it’s pourable. Taste and adjust seasoning as needed.
 
For the topping, simply combine the tomato, onion, parsley and coriander with lemon juice and set aside. Once the kumara are fork tender and the chickpeas are golden brown - roughly 30 minutes - remove from oven.
 
For serving, place kumara flesh-side up and gently fluff with a fork. Top with chickpeas, sauce and garnish. Serve immediately.

Recipe created by Brett McGregor

Kumara Cakes with Italian Meringue 
Makes 12

Kumara cakes
1/2 cup kumara puree – bake kumara for 1 hour at 180dc or until super soft, puree flesh in food processor until smooth
1/4 cup maple syrup
2 Tbsp brown sugar
1 tsp vanilla extract
1 egg
1 cup flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
 
Mapled Italian meringue
 2 large egg whites
 ¾ cup sugar
¼ cup water
2 Tbsp pure maple syrup
 
Method
Heat oven to 180dc.
Line a Baking tray with baking paper or silicone baking mat.
 
Beat the kumara puree, maple syrup, and brown sugar with a mixer until smooth. Add in extract and egg, and beat until well combined.
 
In a medium bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Add the dry ingredients to the wet, and stir until fully incorporated.
 
Using a small spoon, scoop mix onto prepared tray (the mix doesn’t spread out, but does puff up). Bake until cakes have puffed up and are dry to the touch, about 8-10 minutes. Let cakes rest on baking tray for 5 minutes, then transfer to a wire rack to cool completely.
 
To make the meringue - in a medium-sized saucepan combine the sugar and water. Heat over low heat, stirring until the sugar has dissolved. Once the sugar has dissolved, turn the heat to medium-high and allow the syrup to come to a boil.
 
In the meantime, add the egg whites to a medium-sized, heatproof bowl and using electric beaters beat until foamy and the whites are almost able to hold soft peaks.
 
Once the syrup is boiling, clip on a thermometer. Cook until the syrup reaches 116°C (or the soft ball stage), then take the pan off the heat and slowly drizzle the hot syrup into the bowl with the foamy egg whites, mixing continuously to prevent the eggs from scrambling.
 
Once all the syrup has been added, keep mixing until the bottom of the bowl feels cool to the touch and the meringue has cooled down to body temperature.
Use immediately.
 
To make…
Spoon 1 tsp of the marshmallow mixture on top of half of the cooled cookies. Top with remaining cookies, gently pressing down to stick together. Chill assembled kumara cakes until filling has set.

Recipe created by Brett McGregor

Perfect for kids parties and as an extra treat you could put a few M&Ms inside!
These were such a hit

• 1 cup of dried dates
• 1 cup cashews (or other nuts or seeds)
• up to 1/2 cup cocoa
• 1 cup shredded coconut (plus more for rolling)
• 1 cup boiled orange kumara

Add all ingredients to the food processor, blitz until combined, stopping occasionally to push the mixture down.
Grab a little mixture, place 2 to 3 M&Ms in the middle, roll around in your palm, then roll/coat in extra shredded coconut.

Store in the fridge or freezer till required.
Recipe created by Nicci Webb from At a Pinch (www.atapinch.com)

Ingredients

• 2 cups all-purpose flour
• 1 cup sugar
• 1 cup packed brown sugar
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice
• 4 eggs
• 1-1/4 cups canola oil
• 3 cups shredded peeled kumara
  
• 1 teaspoon rum extract
• 1 can crushed pineapple, drained
  
• 1 cup golden raisins
• 1 cup chopped walnuts
• Icing:
• 1 package (8 ounces) cream cheese, softened
  
• 1 cup butter, softened
• 5 cups confectioners' sugar
• 4 teaspoons brown sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon rum extract
• 1-1/2 cups ground walnuts
  

Directions

1. In a large bowl, combine the first eight ingredients. Add the eggs, oil, kumara and extract; beat until combined. Stir in the pineapple, raisins and walnuts.
   
2. Fill 12 greased or paper-lined jumbo muffin cups three-fourths full. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. For frosting, in a large bowl, beat cream cheese and butter until fluffy. Beat in the sugars and extracts until smooth. Frost sides of cakes; roll in walnuts. Place cakes upside down and frost tops with remaining frosting. Yield: 1 dozen.
   

Ingredients
Bars

• 1 cup baked Kumara (about 1 medium-large)
  
• 3/4 cup coconut oil, very soft (or melted then cooled slightly)
• 1 cup light brown sugar, packed
• 2 eggs
• 2 tsp vanilla
• 2 - 2 1/2 cups old fashioned rolled oats
• 1 1/2 cups oat flour
• 1 tsp cinnamon
• 1 tsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• 1 cup dried cranberries
• 1 cup raisins
• 1 cup raw coconut (unsweetened)
• 1 cup crushed pineapple, drained
• 1 cup chopped walnuts

Cinnamon Glaze

• 1 cup powdered sugar
• 1/2 tsp cinnamon
• 2-3 Tbl milk or cream

Instructions

1. Preheat oven to 350F.
2. Line a cookie sheet with parchment paper. To make bars, line 2 8x8 square pans with parchment leaving a 1” overhang.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat together the sweet potato, coconut oil and brown sugar.
4. Add in the eggs one at a time and mix to incorporate.
5. Add in the vanilla and mix just until blended.
6. Stop the mixer and add in the oats, flour, cinnamon, salt, baking powder and baking soda.
7. Turn the mixer on low to combine, stopping to scrape down the sides.
8. Stop the mixer and add in the cranberries, raisins, coconut, pineapple and walnuts.
9. Mix on low just until combined.
10. To make cookies use medium size cookie scoop (about 1/4 cup) and scoop out the mixture gently compressing it into the scoop.
11. Place on the parchment 1 1/2” apart (on a standard size tray you should be able to fit 12).
12. Taking clean hands gently press the mounds down slightly.
13. Bake for 9 minutes. The cookies will be soft still in the middle but the outside should be slightly firm.
    
14. Place the tray on a cooling rack and allow to cool for 5 minutes.
15. Using a spatula gently transfer the cookies to the cooling rack (off of the cookie tray) and cool completely.
16. To make bars, evenly divide the mixture between the pans smoothing out and pressing down to make even.
17. Bake for 18-22 minutes. The mixture top of the bars should be somewhat firm but have much give inside (the inside should be very soft but not mushy).
18. Transfer the pan to a cooling rack and cool for at least one hour before lifting out.
19. Grasping the parchment paper, gently lift out and cut into squares.
20. Once cooled make the glaze by whisking together the powdered sugar, cinnamon and milk. You want this to be thick and produce a ribbon when the whisk is pulled away.
21. Drizzle the glaze over top and allow to harden before storage.
22. Store the cookies or the bars in an air tight container.

Kumara Bacon Salad

Let's be honest... If something has bacon in it, it's going to taste pretty dam good, right?!
✔4-5 red Sweetas Kumara (peeled and cubed)
✔3-4 rashers of bacon
✔Cherry tomatoes, quartered
✔1 red capsicum, finely sliced
✔70g goats feta, cubed
✔large handful of baby spinach, chopped
1) Toss the cubed kumara in a touch of olive oil with salt and pepper. Lay out on a baking tray lined with baking paper. Place in the oven 200C. Bake for 15 minutes.
2) After 15 minutes, lay the bacon rashers on top of the kumara, turn the oven up to 220C. Bake for another 15-20minutes until nice and golden.
3) Let the kumara and bacon, cool a bit; roughly chop the bacon up.
4) Add all the ingredients into a serving bowl, gently toss.
Delish!! Enjoy, no dressing needed

Recipe created by Nicci Webb from At a Pinch (www.atapinch.com)

Kumara Curry Wedges

• 4 Sweetas Kumara (less or more!)
• 1-2 tbsps olive oil
• 1 tbsp of curry powder

Peel & chop the kumara into wedges, toss in olive oil and curry powder. Bake for 20-25 minutes at 200C; until beautiful and golden. It's that simple!
Sprinkle with fresh thyme, and a little bowl of hummus and olive oil

Recipe created by Nicci Webb from At a Pinch (www.atapinch.com)

Kumara Mash ~with a twist...

✔️850g bag of Sweetas Kumara
✔️50g butter
✔️1/4 cup milk
✔️1 tsp cinnamon
✔️fresh thyme

Peel & roughly chop the kumara. Place in a pot, fill with cold water. Boil on the stove, until the kumara are soft.
Drain the kumara, place back into the pot, add the butter, milk, & cinnamon. Mash. Add more milk or butter if you desire. Sprinkle with a little more cinnamon and fresh thyme. Serve

Recipe created by Nicci Webb from At a Pinch (www.atapinch.com)

• 2½ cups all-purpose flour
• ⅓ cup packed light brown sugar
• 2¼ tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• ¼ tsp ground cloves (optional)
• 4 large eggs
• 1 cup milk
• 1 cup buttermilk
• 1 cup Orange Kumara, boiled, mashed (cooled)
• 6 tbsp unsalted butter, melted
• Chopped pecans, for serving
• 3 tbsp Maple syrup
• 1 cup sour cream
• 2 pears, sliced

Instructions

1. In a large bowl, sift together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger and cloves.
2. In a separate large bowl, whisk together the eggs, milk, buttermilk, kumara and melted butter. Add the dry ingredients to the bowl with the wet ingredients, folding just until combined. The mix will be slightly lumpy.
   
3. Combine the maple with the sour cream and set aside.
   
4. Preheat the waffle baker and lightly grease it with butter. Add a portion of the batter to the waffle baker, close the lid and cook until fully baked. Remove the waffle then repeat with the remaining waffle batter.
5. Top the waffles with pear, chopped pecans, maple and sour cream. Serve immediately.

700g Meadow Mushrooms White Button or Swiss Brown - quartered
500g Sweet As! Red Kumara - peeled and 1cm dice
250g bacon - small dice
250g onion - small dice
2 tbsp garlic - finely diced
3 tbsp fresh thyme - finely chopped
4 eggs
¾ cup flour
2 tbsp sweet chilli sauce
salt & black pepper to taste
cooking oil & butter

In a saucepan add diced kumara and cover with salted cold water and put over high heat. Bring to boil and cook for about 5 minutes until soft. Strain and cool.

Bring another saucepan to the heat, add a little cooking oil, when hot, add bacon, onion, garlic and thyme. Cook for 10 minutes until the onion is soft before adding mushrooms. Cook for 20 minutes until cooking liquid has evaporated. Remove from heat, cool then place in a bowl with kumara.

For the batter whisk the eggs and flour to a thick, smooth consistency. Pour over mushroom and kumara mix add chilli sauce and season. To cook heat up the griddle top of your BBQ to medium heat. Add a little oil and butter then spoon out the fritters. Cook until golden one side and turn. Keep warm until all are cooked.

Serving suggestion: on their own with a small salad, with salsa, poached eggs and Hollandaise. Omit bacon and add 250gm more mushrooms for a vegetarian option.

Serves 4.

Recipe by Al Brown

It couldn't be easier to make these fantastic wedges
– simply toss everything in a roasting pan and bake until delicious and succulent.4-6 floury potatoes (800g), scrubbed and sliced into wedges
1 kumara, scrubbed and sliced into chunks
2 Tbsp oil
1 Tbsp whole seed mustard
Juice and rind of 1 large orange

Place all ingredients in a roasting pan. Toss to coat. Bake at 200°C for 25-35 minutes or until golden brown and crunchy. Turn over several times during cooking. Garnish if desired.Serves 4.

3 medium kumara: 1 red, 1 gold and 1 orange
1 tablespoon oil
1 small onion, peeled and finely diced
1 clove garlic, crushed
1/2 teaspoon grated fresh ginger
1 egg, lightly beaten
1 cup panko breadcrumbs, plus 1 cup (approx) extra for rolling
2 cups (approx) extra oil for frying

Capsicum, Lemon & Chilli Salsa1/2 red onion, peeled and finely diced
1 teaspoon lemon zest
1/2 cup finely diced roasted red capsicum
1 tablespoon chopped fresh parsley
2 tablespoons sweet chilli
1/4 cup lemon-flavoured oil
Peel and dice the kumara and simmer in a pan of water for 20-30 minutes until soft. Drain very well and mash. Transfer the kumara mash to a bowl.
In a small frypan heat the oil and sauté the onion, garlic and ginger over a gentle heat for 2-3 minutes until soft and fragrant. Combine the mashed kumara and cooked onion mixture with the egg and the first measure of panko breadcrumbs. Set the mixture aside to chill for 20 minutes (see tip).
Divide the mixture into 12 and shape each portion into even-sized croquettes, about 6cm long. Roll the croquettes in the extra measure of panko breadcrumbs so that they are coated evenly. Chill the croquettes for 30 minutes.
Heat the extra oil for frying in a medium frypan and shallow-fry the croquettes for 3-4 minutes, turning them so they colour evenly. Drain the croquettes on paper towels.
To make the salsa, combine the ingredients in a bowl and mix together well. Serve the warm croquettes with the salsa.
Made in 40 minutes, plus 50 minutes chill time.
Serves 2-3

TipIt’s important to chill the kumara mixture. The breadcrumbs will absorb any moisture and it will be easier to shape into croquettes.

4 medium red kumara, peeled and diced
2 tablespoons olive oil
1 onion, peeled and finely diced
2 rashers bacon, diced
1/2 teaspoon fresh thyme leaves
5 eggs
1 cup cream
Salt and freshly ground black pepper
1/2 cup grated parmesan
50g feta cheese, diced
Cherry tomatoes, halved
1/2 teaspoon fresh thyme leaves, extra
Preheat the oven to 175°C. Simmer the diced kumara in a saucepan of water for 12-15 minutes until just tender. Drain and set aside to cool for 5 minutes.
Meanwhile, heat the oil in a medium frypan and sauté the onion, bacon and thyme leaves until fragrant and softened. In a large jug, whisk together the eggs and cream, season to taste and stir in the parmesan.
Gently toss together the kumara and bacon mixture and arrange in a 25cm quiche or flan dish. Slowly pour over the egg mixture, letting it soak in. Dot with the feta cheese and cherry tomato halves, sprinkle with the extra thyme and bake in the preheated oven for 20-30 minutes until puffed and golden and the centre is set when pierced with a skewer.
Serves 6
Made in 45 minutes

3 kumara (one of each colour, if possible – red, orange and gold)
Spray oil
Sea salt
100g baby spinach, blanched rwilted in the microwave
2 roasted capsicums, cut into 5cm (approx) squares
1/2 cup mozzarella or grated cheddar cheese
Sea salt and freshly ground black pepper
2 tablespoons olive oil
Leaves from 3-4 sprigs fresh thyme

Preheat the oven to 180ºC. Slice the kumara into 1cm rounds and arrange them on a lined baking tray. Spray the rounds with the oil and season with sea salt to taste.
Preheat the oven to 180ºC. Slice the kumara into 1cm rounds and arrange them on a lined baking tray. Spray the rounds with the oil and season with sea salt to taste.
Bake the kumara in the preheated oven for 15-20 minutes, or until tender. Layer the different coloured kumara slices with the wilted spinach, capsicum squares and cheese so that each stack has three layers of kumara and cheese is the final layer.
Bake the stacks in the preheated oven for 10-15 minutes until they are heated through and the cheese is melted and bubbling. Season and serve drizzled with the olive oil and garnished with the fresh thyme leaves.
Makes about 6 stacks.

4 red kumara, scrubbed
1 tbsp olive oil
2 medium brown onions, peeled and finely sliced
1 tbsp whole grain mustard
2/3 cup water
2 tbsp balsamic vinegar
2 tbsp brown sugar
4 slices lean ham
light sour cream
basil leavesScrub the kumara and microwave on 100% power for 3 minutes each (12 minutes for four kumara) or until soft. Alternatively bake at 200°C for 35 - 45 minutes. Place the oil, onion, mustard and water in a saucepan and simmer gently for 15-20 minutes. Add the vinegar, sugar and stir well. Split the cooked kumara in half and top with the onion mixture and ham. Garnish with sour cream and basil.
Serves 4.

4 medium kumara
1 medium, firm banana, mashed
salt and pepper to taste
6 rashers streaky bacon
Preheat the oven to 180°CBake the kumara, until soft. Cool a little then slit open and scoop out the flesh into a bowl leaving a 1cm shell around the outside of the kumara.
Combine the flesh with the mashed banana, salt and pepper. Stuff back into the kumara. Reserve any extra for another meal occasion. Wrap 1-1/2 rashers of the bacon around each kumara.
When ready to serve, grill on the barbecue, turning often, until the bacon is cooked.
Serves 4.

1kg purple kumara
1.4kg pork shoulder roast
salt for seasoning
4 apples
2 tablespoons canola oil
1/4 cup honey
1 bunch watercressPreheat the oven to 180°C. Remove any string and open out the pork roast so it is half the thickness. Season the pork well
with salt on both sides.
Wash the purple kumara well and slice into 1cm rounds. Slice the apples into quarters, remove the cores and slice each piece again in half. Place the kumara and apples into a roasting dish and toss with the oil and honey. Season with salt and roast in the oven for an hour, tossing occasionally.
Place the pork crackling side up onto a rack then place over a baking dish in the oven. Roast for 1 hour.
Wash the watercress well and arrange on a large serving platter. Place the kumara and apple over the watercress, drizzling over any remaining honey. Carve the pork and crackling and arrange around the vegetables.
Serves 4.
TIP: If your pork crackling isn't as crisp as you'd like, grill it until crispy.

Scrub the kumara and microwave on 100% power for 3 minutes each or until soft. Split and top with your chosen filling.
Try these fillings:
Bacon and apple: finely chopped cooked bacon, unpeeled grated apple, light sour cream, chives or parsley
Pickle ‘n’ Cheese: your favourite pickle, thin slices of cheddar cheese, sour cream
Mussels: finely chopped mussels, coconut cream, black pepper, finely sliced spring onions
Mediterranean: chopped ham or salami, roughly chopped tomatoes, pesto sauce, grated parmesan cheese.

1kg orange kumara
3 tablespoons canola oil
4 rashers streaky bacon
1 avocado
dash tabasco
juice of 1 lime
sea salt flakes
1 spring onion, slicedPreheat the oven to 170°C. Line a shallow baking tray with non-stick baking paper. Slice the orange kumara into wedges and place them on the tray. Drizzle the wedges with the oil and place the tray in the oven. Bake for 35 minutes, turning occasionally.
While the wedges are cooking, mash the avocado and add the tabasco, lime juice and season with salt to taste. Place the mixture in a dipping sauce bowl. Fry the bacon until it is crispy and chop roughly.
Arrange the cooked wedges on to a serving plate, top with the chopped bacon and spring onion slices to serve.
Serves 4.
TIP: Lining the tray with baking paper makes for a speedy clean up.

500g Kumara Sweeties
1 cup rice bran oil
1 tablespoon ground cumin seed
1 tablespoon ground coriander seed
1 tablespoon sea salt flakes
2 tomatoes, blanched and peeled
1 tablespoon white wine vinegar
salt and sugar for seasoning
handful coriander, roughly chopped
1 fresh red chilli, slicedUsing a sharp knife, slice the Kumara Sweeties into thin rounds. Heat the oil in a medium-sized pot and fry the slices until they are golden brown and crisp. Drain the kumara slices on paper towels. Mix together the cumin, coriander and salt. Sprinkle the mixture over the kumara chips.
Slice the tomatoes in half and remove the seeds. Dice the tomatoes finely and place them in a bowl. Add the vinegar, roughly chopped coriander and chilli. Season well with salt and sugar. Toss the salsa together and sprinkle it over the kumara chips and serve.
Serves 4.
TIP: Add a pinch of cayenne pepper to the spice mix for extra spicy chips.

1 medium kumara
juice of 1/2 orange
spring onion, chopped
salt & pepper
camembert cheeseCook kumara in microwave on high power 3 to 5 minutes depending on size. Turn over half way through cooking. Let cool and scoop out kumara flesh. Mix flesh with orange juice, spring onion, salt & pepper. Lay sliced camembert in bottom of kumara shell and pile kumara mixture on top to fill skin. Place small pieces of camembert on top and grill till cheese is melted. Garnish with orange & spring onion.

1 each: large red, gold and red kumara
4 tablespoons rice bran oil
200g fresh spinach leaves, destalked and washed
70g pine nuts
200g feta
salt and freshly ground black pepper
Preheat the oven to 200°C. Line a shallow baking tray with baking paper. Wash the kumara well, pat them dry and rub the skins with the oil. Place them on the tray and roast for 20-25 minutes, until they are tender when pierced – orange kumara takes about 5 minutes less cooking time.
Set aside the kumara to cool for 10 minutes, then slice them in half. Scoop out the centre of each kumara and place the flesh in a mixing bowl.
To make the stuffing, slice the spinach leaves and add them to the kumara flesh with the pine nuts. Crumble in the feta, season well with salt and pepper and mix the stuffing ingredients together.
Place the stuffing in the kumara halves and bake for 10-15 minutes, or until they are warmed through.
Serves 3.
TIP: The kumara can be prepared well ahead of time and reheated to serve.

2 large orange kumara, chopped in 2cm cubes
1 large shallot or 1/2 onion, finely diced
4 rashes bacon, diced
1 clove garlic, crushed
1 tblspn oil
390g tin artichokes
1 cup grated tasty cheese
salt & pepper
6 eggs
1/2 cup cream
Gently cook the kumara in water untill just tender. Drain well. In a fry pan, saute the shallots, bacon and garlic in oil over a low heat.
Add the kumara and artichokes to the pan and gently heat through.
Mix the eggs, cream, salt & pepper in a bowl and add the grated cheese. Pour over the kumara mixture.
Cook slowly until the egg mixture is half cooked through then transfer to a hot oven to brown on top.
Serve warm or cold with a green salad.

3 large kumara (orange, gold or red)
4 rashes bacon
2 spring onions, finely chopped
salt & pepper
12 slices sandwich bread
butter
chives
Peel and chop the kumara into small pieces and boil in salted water until cooked through. While the kumara is cooking, lightly fry the bacon & chop into small pieces. Chop the spring onions finely. Mash the kumara and add the bacon, spring onions and season to taste with salt & pepper.
Lightly butter the bread slices then remove the crusts. Trim the bread slices depending on desired size of cases and place butter side down into patty pans. Fill with the kumara mixture.
Bake in a pre-heated oven 190°C for approximately 30 minutes or until bread cases are golden brown. Garnish with chopped chives and serve immediately.
Makes 12.
Variations: You could add or substitute any other favourites such as chopped sun-dried tomatoes, broken feta, grated cheese etc. You could also cut each sandwich slice into 4 and use mini muffin pans giving bite-sized hors d'oeuvre servings.

2 cups kumara, cooked & mashed
camembert cheese
1/4 cup bacon, cooked & finely chopped
3 spring onions, finely chopped
1 tblspn chopped parsley
1 tblspn flour
1 egg
salt & pepper
1 cup breadcrumbs
2 tblspns flour, extra
Combine kumara, bacon, spring onions, parsley, 1 tblspn flour, egg, salt and pepper in a bowl.
Cut the camembert cheese into thick batons. Mould the kumara mixture around the cheese to form patties. Combine the breadcrumbs and 2 tblspns flour. Roll the patties in the breadcrumb and flour mixture to coat.
Fry patties in a little oil on a medium to high heat until lightly browned.
Makes 4 medium size patties.