Kumara Roesti

A Chef Aly Thermomix reinterpretation of a Sean Connolly-style kumara roesti: golden, crisp-edged potato and kumara cakes with fresh herbs and a hint of spice, using precise TM6 and TM7 settings for the perfect crunch.

This is my independent Thermomix homage to Sean Connolly and the satisfying crunch of a golden kumara roesti. The Thermomix grates the kumara and potato in seconds, then you pan-fry spoonfuls until they're crisp outside and tender within — a brilliant NZ café classic made easy at home.

Ingredients

• 🥔300 g orange kumara (sweet potato), peeled
• 🥔300 g potatoes, peeled
• 🧅1 small brown onion, quartered
• 🥚2 eggs
• 🌾40 g plain flour
• 🧀30 g parmesan, finely grated
• 🌼1 tsp smoked paprika
• 🥄2 tbsp fresh chives, snipped
• 🌿1 tbsp fresh thyme leaves
• 🫑Salt and black pepper
• 🫒Oil, for shallow frying
• 🥛Lemon wedges and sour cream, to serve

Thermomix method

1. Grate the kumara and potato 5 sec / speed 5. Transfer to a clean tea towel and squeeze out as much liquid as possible. Set aside in a large bowl.
2. Chop the onion 3 sec / speed 5. Add to the bowl with the grated kumara and potato.
3. Add the eggs, flour, parmesan, smoked paprika, chives, thyme, salt and pepper to the bowl with the kumara mixture. Combine 8 sec / Reverse / speed 3 until evenly mixed.
4. Heat 5 mm of oil in a large non-stick pan over medium-high heat. Spoon ¼-cup portions of the mixture into the pan, flattening gently with a spatula.
5. Cook for 3–4 minutes each side until deeply golden and crisp. Drain on paper towel. (Pan finish.)
6. Serve immediately with lemon wedges and a dollop of sour cream.