A super tasty and easy to make recipe from Jay & Sarah: Fresh and Affordable Family Food
We visited family in Australia when our daughter was one and they served us something similar to these as a snack. We enjoyed them so much we changed the recipe up a bit, using a kumara base rather than potato and adding a few extra flavours. We haven’t stopped making them since! They are delicious and easy to whip up when you’re in a hurry. You can even save a few in the freezer for a later date.
TUNA & KUMARA PATTIES
SERVES 4
PREP TIME: 15 minutes
COOK TIME: 30 minutes
- 2 large kumara, peeled and diced
- 1 x 360g can freshwater tuna, drained
- 3 spring onions, finely sliced
- 1 egg
- sea salt and black pepper
- 1 cup panko or breadcrumbs or desiccated coconut, to coat (optional)
- 2 tbsp cooking oil
METHOD
1 Place the kumara in a large saucepan of water. Bring to a boil and simmer until tender, about 8–10 minutes. This brings out the natural sweetness of the kumara.
2 Drain the water from the saucepan and mash the kumara. Add the tuna, spring onion and egg. Season to taste with salt and pepper, and mix gently to combine.
3 Form the mixture into 10–12 palm-sized patties. If you want an extra crunch, sprinkle over some panko crumbs, breadcrumbs or desiccated coconut.
4 In a large frying pan placed over a medium heat, pan-fry the patties in the oil until the outsides are golden and the insides are heated through, about 4 minutes each side.
5 Serve the patties with a green salad or steamed veggies.
A super tasty and easy to make recipe from Jay & Sarah: Fresh and Affordable Family Food
Growing up in Germany, Verena remembers two camps when it came to potato salad: camp mayo and camp oil/broth.
What better way to welcome the weekend than with the smell and sound of frying herb-loaded ijeh?
These festive pavlovas are dipped in white chocolate and topped with toasted hazelnuts, cream and berry sauce to make an impressive dessert.
I don’t remember much about the circumstances of my first cherry clafoutis. But I must have loved the classic French farmhouse dessert, because I’ve been trying to reproduce that first custardy, almond-scented pancake ever since.
‘I always think that canapés should box slightly above their weight – in other words, they need to be vividly flavoured to succeed. Here, the combination of crisp brioche, salty feta, pickled walnuts, figs, honey and thyme is just that. If you like, there’s a recipe for pickling your own green walnuts on page 275 of Rick Stein’s Christmas. You can also make this with slices of goat’s cheese from a log instead of the whipped feta.’
While I’ve always been a fan of the old camp song “On Top of Spaghetti,” I firmly believe that’s the very last place a meatball belongs.
Shrubs pair beautifully with soda water (and gin), and are perfect for using up seasonal fruit — wild, homegrown or store-bought.
Creamy, comforting and ever so delicious, the big question is, are you having eggs, or no eggs?
This warming recipe for homemade sweet potato gnocchi with a roasted aubergine ragout from Ixta Belfrage is a dish you'll return to again and again, particularly as the weather gets cooler.