• Partnered with
  • Easy
  • Serves 4
  • 10 mins prep
  • 70 mins cook

Kumara and sausage fritters

Kumara and sausage fritters

Traditionally made in China with local sausage and sweet potatoes, we found kumara and spicy pork sausage from the supermarket worked a treat.


Kumara and sausage fritters

  • 2 medium kumara
  • sea salt and freshly ground black pepper to season
  • 25 g butter, melted
  • 2 spring onions, finely chopped
  • 70 g spicy pork sausage, cooked and finely chopped
  • 1 tbsp red curry paste
  • 225 g breadcrumbs
  • 1 large egg
  • 60 ml vegetable oil
  • 115 g mayonnaise
  • 1 tsp chilli paste


  1. Preheat the oven to 180ºC.
  2. Place the kumara on an oven rack and roast until tender, about 1 hour. Let them cool completely. When cooled, remove skin and transfer flesh to a bowl. Mash with a fork until smooth. Season, then stir in butter, spring onions, sausage and curry paste until combined.
  3. Shape kumara mixture into 5cm-wide patties (2cm thick). In a large shallow bowl, whisk the egg until lightly beaten. Add the breadcrumbs to another shallow dish. Dip the patties in the egg, then coat them evenly in the breadcrumbs.
  4. Heat oil in a large frying pan over medium heat. Cook the fritters in the hot oil until golden, 2 to 3 minutes per side. Transfer to a paper towel-lined plate to drain. Stir together mayonnaise and chilli paste; serve the hot fritters with the chilli mayonnaise.

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