Kumara patties with poached eggs

Babiche Martens

These kumara patties came about when we had kumara left over from dinner the night before. They make a good alternative to toast and set you up for the day. They are quick and simple to make, mashed with fresh herbs and lemon. Top with a runny poached egg, and tomato and basil on the side and you have a delicious breakfast. You could also make the patties with a mix of potato and kumara, and add chopped chilli for extra bite.

Kumara patties

2	Orange kumara, cubed (Main)
2	Spring onions, chopped finely
1	Egg
2 Tbsp	Chopped parsley
2 Tbsp	Chopped coriander
½	Lemons, zested
1 Tbsp	Melted butter, for brushing

To serve

4	Eggs, poached (Main)
200 g	Cherry tomatoes (Main)
1 small handful	Basil leaves, to garnish

Directions

1. Preheat an oven to 180C.
2. Par-boil the kumara until just cooked. Smash roughly with a fork.
3. Add the spring onion, egg, parsley, coriander, lemon zest, salt and pepper combining well. Shape into four patties and refrigerate for 15 minutes.
4. Place the patties on a piece of baking paper, brush with a little melted butter then bake for 15 minutes until crispy.
5. Serve the patties topped with a poached egg and a side of cherry tomatoes sprinkled with basil.

More nutritional breakfast recipes from Angela

• Avocado on rhye with feta and toasted pumpkin seeds
• Chickpea and salmon cakes with broad beans