Mussel, kumara and corn cakes
Time to make: 50 mins
( Hands-on time: 20 mins )
Total cost: $ 9.92 / $ 2.48 per serve
(at time of publication)
- 3 medium kumara, peeled, sliced
- 16 fresh mussels
- 1/2 cup corn kernels
- 1 egg, lightly beaten
- 5-6 tablespoons breadcrumbs
- olive oil spray
- 1 red or yellow capsicum, deseeded, diced
- 1 tomato, diced
- 1 small red onion, diced
- 1/4 cup fresh coriander or fresh parsley, chopped
- 1/4 cup sweet chilli sauce
- 1 tablespoon soy sauce
- 1 orange, 2 tablespoons juice
Total fat 11g
Saturated fat 2g
Dietary fibre 4g
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
Hanu de Jong
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