Kumara And Pumpkin Recipes

CURRIED PUMPKIN, KUMERA AND BACON SOUP

Steps:

• Peel the pumpkin, remove the seeds and cut into 5cm/2" cubes. Cut bacon into short strips.
• Brown bacon over moderate heat in a large soup pot adding some of the butter if the bacon looks like sticking. Remove half the bacon and set aside to use as a garnish. Add the remaining buter, onions, garlic and curry powder and cook till the onion is lightly browned and transluscent. Add the pumpkin, kumera and water. Cover the put and cook till the pumpkin and kumera are tender.
• Puree soup in a food processor or blender, or mash the vegies. Thin with a bit of water, milk or cream if needed and season to taste.
• Serve, topped with the reserved bacon.

TUNA AND SWEET POTATO (KUMARA) PATTIES

Steps:

• Steam/boil sweet potato and pumpkin until just tender. Transfer to a large bowl and mash roughly with a fork.
• Preheat oven to 180°C/356°F. Line large baking tray with baking paper and set aside.
• On a large plate, combine gluten-free flour and sesame seeds, set aside.
• Add drained tuna, egg, breadcrumbs, cheese, carrot and chives to mashed sweet potato and pumpkin mixture. Stir with a wooden spoon to roughly combine.
• Shape into 12 equal patties approx. 1.5cm thick. Lightly coat each patty in flour and sesame seed mixture.
• Heat a large, non-stick frying pan over medium heat. Spray both sides of each patty with olive oil. Fry patties in frying pan in batches (4-5 minutes each side) until golden brown.
• Place browned patties on baking tray and bake until heated through (approx. 10-15 minutes)
• Serve patties with low FODMAP vegetables or salad