for the evans kiosk. their sweet potato and chickpea burgers have inspired me.
600g kumara, peeled, chopped
350g potatoes, peeled, chopped
1 small onion, grated
1 carrot, peeled, grated
1/2 cup finely chopped fresh coriander
1 tbsp grated fresh ginger
1/2 cup packaged breadcrumbs
4 round crusty rolls, halved and toasted lightly
4 oak lettuce leaves
2/3 cup tabouleh
1. boil or steem kumara and potat until tender. drain, mash roughly. stir in onion, carrot, coriander and ginger. allow mixture to cool.
2. shape mixture into 6 even patties. coat in breadcrumbs. place on a plastic-wrap lined tray. cover and refrigerate for 2 hours or until firm.
3. shallow-fry patties in hot oil until golden on both sides. drain well. cover base of rolls with lettuce, then tabouleh, hot patties and cumin yoghurt then replace top of roll.
1/3 cup plain yoghurt
1 tsp ground cumin
1 tsp lemon juice
combine all ingredients in a bowl. season to taste with salt if desired.
patties and yoghurt can be prepared a day a head.
for all non-kiwi's out there kumera is otherwise known as sweet potato. :)