Bacon and Kumara Cakes with Crunchy Salad

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. Dice kumara into 1cm pieces until you have about 3 cups. Toss with honey/maple syrup and a drizzle of oil on prepared tray. Season with salt and pepper and roast for 10 minutes or until just tender. Remove from oven and reduce temperature to 150°C (to keep cakes warm).
3. While kumara is cooking, heat a large fry-pan on high heat. Cook bacon for about 4 minutes until starting to brown. Add onion and fry for a further 3 minutes until onion is soft and bacon is crispy.
4. While bacon and onion cook; whisk eggs, flour and salt in a large bowl until smooth. Stir in cheese then fold cooked kumara, bacon and onion through egg/cheese mixture and season with pepper.
5. Wipe out pan used for bacon with a paper towel. Heat a drizzle of oil in same pan on low to medium heat. Use a ¼ cup measure to scoop out mixture and cook cakes, in batches, for 3–4 minutes until bubbles appear on surface. Flip and cook a further 3 minutes. When cooking second side, use a fish slice to push down on cakes to form a crust, add extra oil as needed. Set aside on prepared tray and to keep warm in oven while you cook remaining cakes and prepare salad.
6. In a large bowl, mix together mayonnaise, sweet chilli sauce (if using), mustard, vinegar and onion (if using). Add all remaining salad ingredients and toss to combine.
7. Place a few bacon and kumara cakes onto each plate with crunchy salad on the side.