600gms cooked kumara, diced
1⁄2 onion, diced
4 rashers bacon, chopped
1⁄2 cup breadcrumbs
1 clove garlic, crushed
1 tblspn sage, chopped
1 tblspn thyme, chopped
2 tblspn parsley, chopped
1 stalk celery, chopped
salt & pepper
1 egg
Lighly sauté onion and bacon in a little oil then add garlic and herbs. Cook for a minute longer. Add breadcrumbs to the mixture and toast a little. Allow the mixture to cool a little.
In a mixing bowl add the cooked kumara, onion mixture and the remainder of the the ingredients.
Spray a piece of foil with oil and sprinkle over a small amount of breadcrumbs. Place the mixture onto the foil and form into a log. Secure the foil and cook 30 minutes on 200ºC. Slice and serve with chicken, turkey or pork.
Alternately, the mixture can be put into the cavity of the bird.
1⁄2 onion, diced
4 rashers bacon, chopped
1⁄2 cup breadcrumbs
1 clove garlic, crushed
1 tblspn sage, chopped
1 tblspn thyme, chopped
2 tblspn parsley, chopped
1 stalk celery, chopped
salt & pepper
1 egg
Lighly sauté onion and bacon in a little oil then add garlic and herbs. Cook for a minute longer. Add breadcrumbs to the mixture and toast a little. Allow the mixture to cool a little.
In a mixing bowl add the cooked kumara, onion mixture and the remainder of the the ingredients.
Spray a piece of foil with oil and sprinkle over a small amount of breadcrumbs. Place the mixture onto the foil and form into a log. Secure the foil and cook 30 minutes on 200ºC. Slice and serve with chicken, turkey or pork.
Alternately, the mixture can be put into the cavity of the bird.
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