Courgette Dip
This courgette dip is delicious with grilled pita bread, carrot and celery sticks, or in sandwiches and wraps.
Kumara and Roast Meat Croquettes
Former MasterChef NZ contestant Hayley-Marie Bilton shares her great recipe to use up the leftovers from your roast.
Don’t lose track while you’re cooking, click on an ingredient or step to tick it off so you know where you are up to.
Ingredients
- 3 large kumara (peeled, quartered and cooked)
- 1 cup leftover roast meat of any kind (chopped or shredded)
- Zest of 1 orange (use left-over orange in a salad)
- ½ cup fresh parsley (chopped)
- ½ cup fresh chives (chopped)
- 3-4 spring onions (chopped)
- 1 tablespoon olive oil
- 2 large white onions (diced)
- 2 tablespoons wholegrain mustard
- Salt and pepper to taste
- 1 ½ cups breadcrumbs (make your own using bread crusts)
- 3 eggs (whisked)
- ¼ cup flour
Method
- In a pot, add oil and sauté white onions until they become soft and start to caramelise. This takes around 20 minutes. Season with salt and pepper and set aside to cool.
- In a large bowl, mash the kumara with a fork until it has all broken down. Add the leftover meat, orange zest, parsley, chives, spring onions, mustard and the cooled caramelised onion mixture, season with salt and pepper and mix well.
- To make the croquettes (this could be a job for the kids), divide the mixture and roll into whatever shape and size you like such as balls, oblongs or even burger patties. I personally like to stuff them into a round cookie cutter to get a perfect shape.
- Roll each croquette in flour, then in the egg mixture, then lastly in the breadcrumbs. Place each croquette on a plate (lined with baking paper so they don’t stick) while you repeat with the remaining mixture.
- You can cook the croquettes in the fry pan, on the BBQ or bake in a preheated oven on 180 (degrees) for 35 to 40 minutes until golden. Wait for them to cool, then serve with your favourite salad or vegetables or simply have them on their own as a snack.