Photography by Jeremy Dixon
Recipe from Revive Cafe Cookbook 5
By Jeremy Dixon
Cook the cubed kumara in a pot of boiling water for 15 minutes or until soft. Drain and mash roughly.
In a pot or pan saute the onion, capsicum, garlic and oil for around 5 minutes or until the onion is soft.
Add the peas and spinach and cook for a further 5 minutes.
Add the spices and salt and cook for around 30 seconds to activate the flavours.
Combine the onion mix with the mashed kumara. Do not over mix – you want to retain some of the chunky bits.
Put a dash of oil into a non-stick frying pan. Form the mixture into 3 tablespoon balls with your hands and squash down. Fry for around 2 minutes each side.
Before putting the rosti in the pan sprinkle some sesame seeds in the pan.
Serve with fresh greens and sweet chilli sauce.
Make sure you use red kumara as the other varieties (gold, orange) have a different consistency when cooked which will make the rosti go mushy and they will not hold together.
REVIVE Cafe Cookbook 5 by Jeremy Dixon NZ$29.99
Published and distributed by Revive Concepts Ltd