Kumara Cakes with Roast Tomato Salad

KUMARA CAKES
1 orange kumara, roughly chopped
1 large potato, roughly chopped
2 rashers bacon, fat trimmed and diced
100g rolled oats
2 tbsp chopped parsley
freshly ground black pepper

ROAST TOMATO SALAD
3 Roma tomatoes, halved lengthways
1 clove garlic, crushed
2 tsp olive oil
freshly ground black pepper
40g baby spinach leaves

HERB MAYONNAISE
1 tbsp mayonnaise
1 tbsp natural yoghurt
2 tsp finely chopped chives
1 tbsp shredded basil

Cooking Instructions

Preheat oven to 200 degrees Celsius. In an oven dish, place the tomatoes cut side up and smear with garlic and olive oil, seasoning with salt and pepper to taste. Bake for 30 minutes, or until soft. While that is roasting, cook the potato and kumara in a large saucepan of boiling water for 10 minutes, then mash. Cook bacon in a frying pan until browned. Process the oats in a food processor until they resemble coarse bread crumbs. Combine mash with oats, bacon, parsley and season to taste. Shape the kumara mixture into four flat rounds. Cook frying pan over a medium heat in a little oil – about 2 or 3 minutes on each side, or until lightly browned. Make herb mayonnaise by combining all ingredients in a bowl.

Serving Instructions

To serve, place two cakes on each plate and stack with a few spinach leaves, three tomato halves and a dollop of mayonnaise.