Skip to main content

SERVES: 20 fritters


  • 1 Egg
  • 1/4 cup Cornflour
  • 3 cups grated Kumera
  • 1 cup grated Carrot
  • 4 Spring onions finely chopped
  • A small handful of Herbs, finely chopped
  • 125g Cream cheese
  • Oil for shallow frying
  • Salt and pepper


  1. Preheat the oven to 180 on bake. Line a baking tray with baking paper.
  2. Grate kumera and carrot and put into a large bowl.
  3. Finely slice spring onions and herbs. Add this to the bowl.
  4. Crumble the cream cheese into the bowl.
  5. In another bowl whisk together the egg and the cornflour until smooth.
  6. Season this with some salt and pepper.
  7. Stir the egg/cornflour mixture through the vegetables and cheese.
  8. Put some oil into a fry pan and heat.
  9. Drop spoonful’s of the mixture into the hot oil, pressing down gently with the spatula.
  10. Cook for a couple of minutes. Flip the fritter over and cook the other side until it begins to brown.
  11. Transfer the fritter s to the baking tray.
  12. Repeat with the remaining ingredients.
  13. Place the baking tray into the oven and cook for a further 15 minutes