Name: Kumara and Spinach Fritters with Feta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 small fritters (4 servings)
Cuisine: New Zealand
Ingredients: 2 medium orange kumara (sweet potatoes), about 500 g total, peeled and coarsely grated; 150 g baby spinach; 1/2 cup (75 g) self-raising flour; 1 large egg, lightly beaten; 100 g feta cheese, crumbled; 1 small red onion, finely diced; 2 tablespoons chopped fresh flat-leaf parsley; 1/2 teaspoon ground cumin; 3 tablespoons olive oil, for frying; Salt and freshly ground black pepper, to taste; 1/2 cup sour cream or Greek yogurt; 1 lemon, cut into wedges; 100 g hot-smoked salmon or 1 sliced ripe avocado (optional)

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A beloved Kiwi classic, these golden kumara and spinach fritters turn humble sweet potato into a crisp, savory patty. Studded with salty feta and fresh herbs, they make a quick brunch, light lunch, or starter with smoked salmon and a dollop of sour cream.

Prep Time15 mins

Cook Time20 mins

Total Time35 mins

Servings4

Yield8 small fritters (4 servings)

Nutrition Facts

Per serving (estimated)

335 kcalCalories
18 gFat
6 gSaturated Fat
34 gCarbs
5 gFiber
7 gSugar
11 gProtein
480 mgSodium
620 mgPotassium
170 mgCalcium
3 mgIron
12 mgVitamin C
1400 mcgVitamin A

Ingredients

For the fritters

2 medium orange kumara (sweet potatoes), about 500 g total, peeled and coarsely grated
150 g baby spinach
1/2 cup (75 g) self-raising flour
1 large egg, lightly beaten
100 g feta cheese, crumbled
1 small red onion, finely diced
2 tablespoons chopped fresh flat-leaf parsley
1/2 teaspoon ground cumin
3 tablespoons olive oil, for frying
Salt and freshly ground black pepper, to taste

To serve

1/2 cup sour cream or Greek yogurt
1 lemon, cut into wedges
100 g hot-smoked salmon or 1 sliced ripe avocado (optional)

Directions

Place the grated kumara in a clean tea towel and squeeze firmly over the sink to remove as much moisture as possible—this is the secret to crisp fritters.
Heat a teaspoon of oil in a large frying pan over medium-high heat. Add the spinach and toss for 1–2 minutes until just wilted. Tip into a sieve, press out the liquid, then roughly chop.
In a large bowl, combine the grated kumara, wilted spinach, red onion, parsley, and cumin. Add the flour, beaten egg, and crumbled feta, season generously with salt and pepper, and mix gently until just combined.
Divide the mixture into 8 equal portions and shape each into a patty about 8 cm wide and 1.5 cm thick; wet hands prevent sticking.
Heat 1 tablespoon of olive oil in a large non-stick frying pan over medium heat. Add 4 fritters in a single layer and cook for 4–5 minutes per side, pressing gently with a spatula, until deeply golden and cooked through.
Transfer the cooked fritters to a plate lined with paper towels and keep warm in a low oven. Wipe the pan, add another tablespoon of oil, and repeat with the remaining 4 fritters.
Serve immediately topped with a spoonful of sour cream, a squeeze of lemon, and hot-smoked salmon or sliced avocado if using.
For a heartier brunch, top each fritter with a poached egg and a scatter of extra parsley.

Cook’s Notes

Squeeze the grated kumara thoroughly—any remaining moisture will make the fritters steam rather than crisp in the pan.
Cook on medium (not high) heat so the fritters golden on the outside without burning before the centre is set.
Fritters can be shaped up to 4 hours ahead and cooked just before serving; keep covered in the fridge.
Swap feta for goat cheese, or add a handful of chopped toasted walnuts for extra crunch.
Leftover fritters reheat well in a 180°C oven for 6–8 minutes—avoid the microwave, which makes them soft.