Bacon, Kumara and Corn Cakes with Broccoli Salad

Bacon, Kumara and Corn Cakes with Broccoli Salad

Ready in 50 minutes • Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) 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

  • 400g orange kumara, scrubbed
  • 1 tablespoon runny honey or maple syrup
  • 1 1/2 cups frozen corn, defrosted
  • 250g streaky bacon, sliced 1cm
  • 3/4 red onion, finely diced
  • 4 eggs
  • 1/2 cup flour
  • 1/4 cup grated Edam cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons roughly chopped coriander leaves and stalks

BROCCOLI SALAD

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

TO SERVE

  • 2 teaspoons 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 3 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 2–3 minutes, until starting to brown. Add onion and cook a further 2–3 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 large 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 2584 kj
618 kcal
Protein 24.9g
Carbohydrate 51.8g
Fat 33.6g