Kūmara and bacon were made for each other, and putting them together is quintessentially Kiwi.

Recipe: Extract from Summer with Simon Gault  Photos: Vanessa Lewis

These fritters are a meal in themselves, packed full of vegetables and flavour; perfect for lunch. They reheat without losing anything, but are equally tasty cold.

Makes: 12

INGREDIENTS

1 tbsp extra virgin olive oil
3 spring onions, thinly sliced
1 medium clove garlic, minced
1 tsp grated ginger
1 medium orange kūmara (Beauregard), grated
100g cabbage, very thinly sliced
1 small bunch of marjoram, roughly chopped
6 rashers cooked rindless bacon, finely chopped
1 tbsp tamari or soy sauce
1 tbsp sesame seeds
2 eggs, lightly beaten
7 tbsp self-raising flour
extra virgin olive oil, for frying

METHOD

In a medium-sized frying pan, heat the extra virgin olive oil and sauté the spring onion, garlic and ginger until soft, about 4–5 minutes.

In a bowl, mix the sautéed ingredients with the kūmara, cabbage, marjoram, bacon, tamari or soy sauce and sesame seeds. Once combined add the lightly beaten eggs and mix together. Add the flour and stir gently to combine. All the ingredients should stick together and be a thick consistency. Add a little more flour if necessary.

In a large frying pan, heat some extra virgin olive oil. Place golf-ball-sized dollops of the mixture into the pan, allowing a few centimetres between each one. Flatten with the back of a spatula and cook until golden, about 3–4 minutes, then turn and repeat on the second side.

Serve immediately with a drizzle of Yoghurt Parsley Sauce.

Yoghurt Parsley Sauce

INGREDIENTS

handful of Italian parsley
1 cup Greek yoghurt
6 capers
zest of ½ lemon

METHOD

Place all the ingredients in a blender or Nutribullet and blitz till smooth.

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Extracted from Summer with Simon Gault, Penguin Random House NZ, RRP $50. Text © Simon Gault, 2019. Photography © Vanessa Lewis, 2019