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Food & Wine March 28, 2017


I love to eat superfoods and what better way to do it than combining a few of my favourite things: kumara, quinoa and kale. Well, kale doesn’t really get into my top five, but it gives these little beauties something to cling to. This is a great way to use up leftovers, too. The pistachios give the fritter a little crunch, but you could use any other type of nut.


Recipe extracted from Chop Chop by Brett McGregor, published by Random House NZ, RRP: $45.00. Photography: Jae Frew.




Dipping Sauce

  • ¼ cup Greek yoghurt
  • 1 tsp grated ginger
  • pinch of salt and freshly ground
  • black pepper



  • 1 large red kumara, steamed and puréed
  • 1 cup quinoa, cooked as directed
  • ½ cup pistachio nuts, roughly chopped
  • 2 cups kale, stalks removed and finely sliced
  • 2 eggs
  • ½ cup panko crumbs
  • 3 tsp cornflour
  • 1 tsp grated ginger
  • good pinch of smoked paprika
  • 1 tsp freshly ground black pepper
  • 1 tsp salt
  • 4–6 tbsp peanut or coconut oil
  • hot sauce of your choice to serve




  1. Combine all the dipping sauce ingredients and chill.
  2. Place all the fritter ingredients, except the oil and hot sauce, in a medium-sized bowl and mix well.
  3. Heat a medium-sized frying pan over a medium heat, then add the oil.
  4. Scoop up dessertspoons of the mixture and shape into small round patties. Place in the pan and slightly flatten. Cook in batches for 3–4 minutes on each side or until golden brown.
  5. Repeat with remaining mixture. Cool the fritters on a rack.
  6. Serve warm or at room temperature with the ginger dipping sauce on the side and some hot sauce of your choice.



Bring the fritters along for your next picnic.


// Makes 18–20 mini patties

Prep time: 20 minutes. Cook time: 20 minutes.

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