Kumara and lamb cakes

Babiche Martens

The key for dinner is to have food at the ready that can be cooked in minutes. These kumara and lamb cakes are wonderfully versatile (and they pack well into a lunch container). Pre-make them so they are ready to go with a quick fry in the pan and then on to the plate to be served to the hungry hordes in a matter of minutes.

Kumara makes a great base for patties of any kind. Instead of lamb I will often use cooked salmon or just leave them vegetarian with grated courgettes cooked with garlic, then fold some feta or whatever is in the fridge through the kumara.

Ingredients

500 g	Kumara, peeled, cut into cubes (Main)
3 Tbsp	Olive oil
1	Onion, diced finely
2 cloves	Garlic, sliced
1 Tbsp	Grated ginger
2 tsp	Soy sauce
1 Tbsp	Oyster sauce
1 cup	Coriander, chopped
2 cups	Lamb, cooked and shredded (Main)
1 serving	Flour, for dusting
1 serving	Sweet chilli sauce, to serve

Directions

1. Place kumara in a pot of salted water and cook for 10 minutes until soft. Mash roughly with a fork, then cool.
2. Heat 1 tablespoon of oil in a small pan to a medium heat. Add onion and garlic, cooking for 3 or 4 minutes until soft. Stir through the ginger.
3. Place kumara in a large bowl. Add onion mix, soy, oyster sauce and coriander, combining well. Stir through shredded lamb, season with salt and pepper. Divide mixture into eight. Shape into even-sized patties.
4. Heat remaining oil in a frying pan. Dust the patties in flour. Fry for 3 or 4 minutes each side until golden brown.
5. Serve hot with a side salad and sweet chilli.

See more of Angela's fast favourites

• Hoisin pork spare ribs
• Hapaku skewers with autumn slaw