Tuna And Sweet Potato Kumera Patties Food

KUMERA AND TUNA PATTIES

Steps:

• Peel and roughly chop the kumera.
• Steam the kumera and roughly mash. Measure out 2 cups of mashed kumera for the recipe.
• Add the 2 cups kumera and all remaining ingredients to a large bowl. Mix well.
• Using your hands, roll 1/4 cup of the mixture into a ball and flatten them to form patty shapes. Continue with the remaining mixture. If the mixture is too wet, add in some more breadcrumbs.
• You can roll the patties in some extra dry packaged breadcrumbs if you wish.
• Refrigerate patties for 30 minutes or overnight.
• Heat a little oil in a large frypan and add the patties. Cook until browned on each side. Turn patties gentley.
• Serve with a salad on the side and a sauce/mayonnaise of your choice.

TUNA AND SWEET POTATO (KUMERA) PATTIES

Steps:

• Steam the kumera in the microwave until tender.
• Drain and refresh under cold running water. Transfer to a large bowl.
• Use a potato masher or fork to mash the sweet potato until coarsely mashed. Add the tuna, egg, parsley and breadcrumbs, and stir until well combined. Season with salt and pepper.
• Divide the tuna mixture into 8 equal portions.
• Use wet hands to shape portions into 8cm patties.
• Heat oil in a large non-stick frying pan over medium-high heat.
• Add the patties and cook for 3-4 minutes each side or until golden brown. Remove from heat.
• Divide among serving plates and season with salt and pepper.
• Serve with lemon wedges, fries and a garden salad.

AARSI'S ULTIMATE POTATO PATTIES

Steps:

• Pre-heat the oven at 375 degree.
• Heat oil in a pan. Add turmeric powder, green chilies and onions along with the salt. Sauté until the onions are translucent. Do not brown them.
• Add the potatoes along with coriander powder, red chili powder and the garam masala.
• With regular stirring, cook the potatoes until the mixture starts coming together.
• Now, add the lemon juice and coriander leaves. Stir to combine.
• Remove from heat and let the mixture completely cool.
• In a bowl, lightly beat the egg along with 1 Tbsp of water and keep aside.
• Line a baking tray with aluminum foil or parchment paper. Coat this with cooking spray. Set aside.
• Unfold the thawed pastry sheet on a lightly floured surface.
• If there are ridges in the pastry sheet, gently flatten them with a rolling pin.
• Cut the sheet into either four 5-inch-by-5-inch or six 4-inch-by-4-inch squares.
• Place about 2 Tbsp of potato mixture in the center of each square. I use an ice-cream scoop to make sure that al the patties have equal amount of filling.
• Brush all the four sides with the egg and water solution.
• Take the opposite sides of the square and fold to create a triangle. Seal the ends tight with your fingers. Then crimp them with a fork.
• Place the filled patties on the baking tray.
• Brush the tops and sides of these patties with the egg and water solution.
• With a knife, create a small slit on top of each pastry. This will help the steam to escape during the baking.
• Bake the patties on the medium rack of a pre-heated oven until they are golden brown in color and cooked through.
• Remove from the oven and serve hot with tomato ketchup.
• Enjoy these savory patties with your loved ones!