KUMARA PARMESAN BITES  

4 medium kumara, or 500g Kin & Crop Orange Kumara Dice

½ cup of grated parmesan cheese

½ cup grated tasty cheese

salt and black pepper, to taste

1 clove garlic, grated

2 cups panko breadcrumbs

1 tsp chilli powder (optional)

Extra virgin olive oil for brushing

3 tablespoons salted butter

2 tablespoons fresh thyme leaves

1 tablespoon chopped fresh parsley

2 teaspoons chopped fresh sage

Preheat oven to 220 degrees Celsius

METHOD:

If using fresh kumara, poke the whole kumara all over with a fork. Place on rack and bake directly in the preheated oven at 180C until the kumara are tender. Allow them to cool completely. Once these kumara are cooled completely, peel off the skins with your hands.

If using Kin & Crop Orange Kumara Dice, you’ve got it easy! Simply place on a baking tray and brush lightly with oil all over. Roast for 10 – 15 mins in a 180C preheated oven or until slightly golden and cooked through.

Place the kumara in a reasonable size bowl and mash well with a fork. Add in the parmesan cheese, garlic, and a pinch each of salt and pepper.

Mix the chilli powder (if using) and panko crumbs in a bowl.

Line a baking tray with baking paper. Scoop roughly about 1 tablespoon of sweet potato and roll into a ball and press down with your fingers to form a square. The mixture will be wet but don’t stress if it is they do not have to be shaped perfectly.

Place in the panko crumbs and roll until completely coated. Repeat with the rest of the kumara mix.

Lightly brush with olive oil.

Once the bites have been coated in the panko crumb mix place on the baking tray and put in the oven for 15 minutes, flip and continue baking for another 10 – 15 minute or until the tots are golden brown in colour and crispy.

To make the herb butter, melt the butter over medium heat. Add in the herbs and cook for 30 seconds or until the butter is fragrant.  Brush the herb butter over the bites.

Serve warm with tomato sauce and other herbs if needed.