250g Desirée potatoes (or similar dry potato)
500g Beauregard kumara
1 tbsp rice bran oil
1 small red onion, thinly diced
2 tbsp dried sage leaves
10 fresh sage leaves (for presentation)
1 cup grated parmesan
½ cup Barker's Professional Sweet Roast Capsicum Salsa
2 eggs, beaten
rice bran oil for shallow frying
Barker's Professional Sweet Roast Capsicum Salsa for serving
Cook potatoes and kumara until just done, then grate coarsely.
Sauté the onion in the oil, without colouring.
Combine the potato, kumara, onion, dried sage, parmesan, Barker's Professional Sweet Roast Capsicum Salsa, eggs and cornflour in a bowl and mix quickly.
Season with salt and pepper, then rest.
Shallow fry the sage leaves in a little oil until crisp. Drain and reserve.
Shallow fry spoonfuls of kumara batter mix in rice bran oil for 2-3 minutes on each side, turning when browned lightly. Drain on absorbent paper and sprinkle with sea salt.
Serve on a platter with scattered sage leaves and Barker's Professional Sweet Roast Capsicum Salsa on the side.