Bacon, Kumara and Corn Cakes with Broccoli Salad

Bacon, Kumara and Corn Cakes with Broccoli Salad

Ready in 40 minutes • Serves 2-3
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, October 2, 2016.
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Bacon and kumara cakes are the perfect combo and salty and sweet!

Ingredients

BACON, KUMARA AND CORN CAKES

  • 200g orange kumara, scrubbed
  • 1 1/2 teaspoons runny honey or maple syrup
  • 3/4 cup frozen corn, defrosted
  • 100g minced bacon
  • 2 eggs
  • 1/4 cup flour
  • 1/4 cup Colby cheese, grated
  • 1/4 teaspoon salt
  • Pinch of freshly ground black pepper
  • 1 tablespoon roughly chopped coriander leaves and stalks

BROCCOLI SALAD

  • 1 head broccoli, cut into small florets
  • 2 tablespoons sour cream
  • 1 1/2 teaspoons sweet chilli sauce
  • 1 tablespoon mayonnaise
  • 1/4 teaspoon mustard (e.g. Dijon, wholegrain)
  • 1/4 teaspoon vinegar (e.g. red wine, white wine, cider)
  • 1 teaspoon dill, finely chopped
  • 2 tablespoons red onion, finely diced
  • 1/2 Lebanese cucumber, diced 1cm
  • 1/2 punnet cherry tomatoes, cut into quarters
  • 1/2 apple, core removed and diced 1–2cm

TO SERVE

  • 1 teaspoon picked dill

Steps

  1. oven to 220°C. Line an oven tray with baking paper. Bring a full kettle to the boil.
  2. Dice kumara 1cm until you have 1 ½ cups worth. Toss with honey/ maple syrup and a drizzle of oil on prepared tray. Season with salt and pepper and roast for 10– 12 minutes, until tender. Reduce oven to 160°C (to keep cakes warm). Place cooked kumara in a large bowl with corn.
  3. While kumara roasts, cook broccoli. Place broccoli in a heat-proof bowl and cover with boiling water. Cover with a plate and leave for about 5 minutes, until bright green and tender. Drain, refresh with cold water then drain again. Leave to stand for 3–4 minutes, ensuring all water has drained. Set aside.
  4. Heat a large, dry fry-pan on high heat and cook bacon for 1–2 minutes, until starting to brown. Add onion and cook a further 1–2 minutes, until onion is soft and bacon is crispy. Add to large bowl with corn and kumara, along with eggs, flour, cheese, salt, pepper and coriander. Mix well to combine.
  5. Heat a drizzle of oil in a fry-pan on medium heat. Using a quarter cup, scoop out mixture and cook, in batches, for 3–4 minutes each side, until crispy and golden. Use a fish slice to push down as they cook, to ensure they form a crust. Set aside on previously used tray and keep warm in oven.
  6. In a medium bowl, mix sour cream, sweet chilli sauce, mayonnaise, mustard, vinegar, dill and red onion until combined. Add cucumber, cherry tomatoes, apple and cooked broccoli and mix well. Season to taste with salt and pepper.
  7. Divide bacon, kumara and corn cakes between plates. Serve broccoli salad on the side and garnish with dill.

Nutritional Information

Energy 2322 kj
555 kcal
Protein 21.7g
Carbohydrate 47.7g
Fat 29.6g