Carrot and Kumara Roesti

• 1 large carrot - shredded
• 1 medium kumara (sweet potato) - shredded
• 1 medium brown onion, finely diced and sauteed
• 1 large egg, beaten
• 4 tablespoons flour 
• 1/2 teaspoon tumeric or curry powder
• 1/4 teaspoon garlic powder
• 2 tablespoons finely chopped parsley
• Oil for cooking

1.  Mix grated vegetables, onion, herbs, and spices in a large bowl
2.  Add beaten egg and stir through thoroughly
3.  Gradually add flour until mixture is combined and 'sticky'
4.  Shallow fry over medium heat until golden and cooked through

Yummy variations

Add 2-3 tablespoons of:

•  chopped cashews
• fried, diced bacon
• shredded parmesan
• crumbled feta
• cooked lentils

Kumara Soup

1 large Kumara (sweet potato)
1 large parsnip
1 large brown onion
3 rashers of middle bacon fried and chopped (optional)
Slurp of sunflower or olive oil
1.5 litres stock or water
Salt & pepper to taste
2 tablespoons of chopped fresh herbs - chives, rosemary, thyme
Cream for serving

1. Dice the vegetables and sautee in oil until onion is transluscent
2. Add stock.  Bring to gentle boil then simmer until vegetables are very tender.
3. Puree in blender or using stick blender
4. Season with salt & pepper to taste
5. Stir through (optional) bacon
5. Ladle into ramekins and swirl cream into soup.  Garnish with  herbs of choice.