Potato and Kumara Pancakes with Coconut Sauce

10 minutes + 40 minutes Serves 4


  • 1 cup pumpkin, deseeded, peeled & diced
  • 1 onion, sliced
  • 1 clove garlic, crushed
  • 6 brussel sprouts, quartered
  • 2 cups potato, mashed
  • 1 cup kumara, mashed
  • 2 spring onions, finely sliced
  • 1 egg
  • ½ cup cheese, grated
  • 1 tsp mixed herbs
  • Pinch chilli flakes
  • 2 Tbsp cornmeal
  • ½ can coconut milk
  • ½ tsp curry powder
  • ½ garlic clove
  • 4 Tbsp oil
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How to Speed Up Dinner Prep


Preheat oven to 180ºC.

Pop pumpkin in a pan of salted boiling water and par cook for 5 minutes. Drain, pop in a baking tray, drizzle with 1 Tbsp oil and cook for 10 minutes or until tender, turning half way through.

Meanwhile, heat 1 Tbsp oil in a frying pan, fry onion and garlic until translucent and fragrant. Add sprouts and cook in onion mixture for a further 5 minutes. Add to the pumpkin and toss gently. Return to the oven until golden. In a large bowl mix together potato, kumara, spring onions, egg, cheese, herbs, chilli flakes and 1 Tbsp cornmeal, season with salt and pepper. Divide mixture into 8, roll into balls then flatten with your palm.Sprinkle remaining cornmeal on a plate and lightly dust each pancake.

Heat remaining oil in a frying pan and fry pancakes on both sides until golden, cook in batches and keep warm in the oven. Don’t flip too early, wait until they are golden and crispy.

To make your sauce combine coconut milk, curry powder and garlic in a saucepan, season. Bring to a boil, then reduce to a simmer for 5 minutes.

Serve 2 golden pancakes topped per person with roasted veges and drizzled with coconut sauce.

Cost of meal is based on actual quantity or portion of each ingredient used to make the recipe. Click here For details and a full breakdown of meal cost.

By Jax Hamilton

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