Kumara (Sweet Potato) & Rice Patties: A Taste of Sunshine

The memory is vivid: a summer picnic blanket spread out on the sun-drenched grass, the air buzzing with bees and laughter. My grandmother, with her ever-present apron and mischievous grin, would always bring a batch of these golden patties. I remember the subtle sweetness of the kumara, the satisfying chew of the rice, and the little bursts of freshness from the peas and zucchini. They were sunshine on a plate, a perfect little bite of happiness, and now I’m delighted to share my version of this family favourite with you.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Servings: 4
• Yield: 12-16 patties
• Dietary Type: Vegetarian

Ingredients

• 1 cup basmati rice
• 500 g kumara (orange sweet potato)
• ¾ cup frozen baby peas
• ¾ cup zucchini
• ⅓ cup fresh breadcrumbs
• 1 tablespoon ground cumin
• 1 garlic clove
• 1 egg
• 2 tablespoons fresh flat leaf parsley, chopped
• Salt & freshly ground black pepper
• Olive oil
• Sea salt (for garnish)

Equipment Needed

• Large saucepan
• Steamer or pot for boiling
• Large bowl
• Non-stick frying pan
• Paper towels

Instructions

1. Begin by cooking the basmati rice. In a large saucepan, bring salted water to a boil. Add the rice and cook according to package directions until tender. Once cooked, drain well and set aside.

2. While the rice is cooking, prepare the kumara. Chop the sweet potato into roughly equal-sized chunks. You can either steam or boil the kumara until it is fork-tender. Steaming will preserve more of the nutrients and flavour, but boiling is equally acceptable. Drain the cooked kumara very well.

3. Transfer the drained kumara to a large bowl. Using a potato masher or a fork, mash the kumara until it is almost smooth. A few small lumps are perfectly fine and will add to the texture of the patties.

4. Prepare the zucchini. Cut the zucchini into small dice, aiming for pieces that are approximately the same size as the baby peas. This will ensure even cooking and a more visually appealing final product.

5. Add the diced zucchini, frozen baby peas, fresh breadcrumbs, ground cumin, minced garlic clove, egg, and chopped fresh flat leaf parsley to the bowl with the mashed kumara. Season generously with salt and freshly ground black pepper.

6. Thoroughly mix all the ingredients together until they are well combined. The mixture should be moist but not overly wet. If it seems too wet, add a little more breadcrumbs to help bind it.

7. Divide the kumara mixture into equal portions. The size of each portion will depend on your desired patty size; aim for around 2-3 tablespoons per patty. Gently form each portion into a patty shape.

8. Heat a non-stick frying pan over medium heat. Add a light coating of olive oil to the pan. Once the oil is hot, carefully place the kumara patties into the pan, ensuring not to overcrowd it. You may need to cook the patties in batches.

9. Cook the patties for approximately 3 minutes on each side, or until they are golden brown and heated through. The patties should be nicely browned and slightly crispy on the outside. Flip the patties carefully to avoid breaking them.

10. Once cooked, remove the kumara patties from the frying pan and place them on a plate lined with paper towels to drain off any excess oil.

11. Sprinkle the cooked kumara patties with sea salt for added flavour and visual appeal.

Expert Tips & Tricks

• For extra flavour: Roast the kumara instead of steaming or boiling it. Roasting brings out the natural sweetness of the sweet potato and adds a lovely caramelized flavour.
• Spice it up: Add a pinch of chilli flakes or a dash of hot sauce to the mixture for a little kick.
• Vegan option: Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes to thicken).
• Make ahead: The kumara mixture can be prepared ahead of time and stored in the refrigerator for up to 24 hours before cooking. This makes it a convenient dish for busy weeknights.
• Don’t overcrowd the pan: Cooking the patties in batches ensures that they brown evenly and don’t steam instead of fry.
• Using a cookie cutter can help make uniform patties.

Serving & Storage Suggestions

Serve the kumara patties hot, warm, or cold. They are delicious on their own as a light snack or appetizer. For a more substantial meal, serve them on a bed of baby spinach and drizzle with sweet chili sauce or a dollop of plain yogurt. Alternatively, use them as a veggie burger patty in a bun with your favorite toppings. As a side, consider a fresh salad of rocket, tomato, cucumber and avocado.

Leftover patties can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply pan-fry them again until heated through, or microwave them for a quick and easy meal. The cooked patties are also suitable for freezing. Freeze them in a single layer on a baking sheet before transferring them to a freezer bag for longer storage (up to 2 months).

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	365.4 kcal	N/A
Calories from Fat	32 g	9%
Total Fat	3.6 g	5%
Saturated Fat	0.9 g	4%
Cholesterol	46.5 mg	15%
Sodium	162.4 mg	6%
Total Carbohydrate	73.1 g	24%
Dietary Fiber	7.6 g	30%
Sugars	8.4 g	33%
Protein	10.5 g	21%

Variations & Substitutions

• Spice level: Adjust the amount of cumin or add other spices like smoked paprika or turmeric for different flavour profiles.
• Vegetable variations: Substitute other vegetables like grated carrot, finely chopped bell pepper, or corn kernels for the zucchini or peas.
• Herb variations: Experiment with different herbs like coriander, mint, or chives instead of parsley.
• Gluten-free: Use gluten-free breadcrumbs to make the recipe gluten-free.
• Cheese: Add crumbled feta or grated parmesan cheese to the mixture for a richer flavour.

FAQs (Frequently Asked Questions)

Q: Can I use brown rice instead of basmati rice?
A: Yes, you can substitute brown rice for basmati rice, but be aware that brown rice takes longer to cook. Adjust the cooking time accordingly.

Q: Can I bake these patties instead of frying them?
A: Yes, you can bake them. Preheat your oven to 180°C (350°F), place the patties on a baking sheet lined with parchment paper, and bake for about 20-25 minutes, flipping halfway through, until golden brown.

Q: How can I prevent the patties from falling apart?
A: Ensure the kumara is well-drained and that the mixture is not too wet. Adding more breadcrumbs can help bind the ingredients together.

Q: Can I make these patties ahead of time and freeze them?
A: Yes, you can freeze the cooked patties. Allow them to cool completely, then freeze them in a single layer on a baking sheet before transferring them to a freezer bag for longer storage.

Q: What is the best way to reheat these patties?
A: You can reheat the patties in a frying pan over medium heat, in the oven at 180°C (350°F), or in the microwave. For best results, pan-frying will help restore the crispiness.

Final Thoughts

These Kumara & Rice Patties are more than just a recipe; they’re a little piece of sunshine, a taste of home, a connection to cherished memories. I hope this recipe inspires you to create your own delicious memories. Don’t be afraid to experiment with different flavours and ingredients to make it your own. Share your creations with loved ones and let me know how they turn out! These patties are a beautiful reminder that simple ingredients, prepared with love, can create something truly special. Enjoy!