As the weather turns warmer, it’s the perfect time to try something new like Greek Kumara Feta Cakes. They blend the sweetness of kumara with the salty richness of feta, complemented by tangy sundried tomatoes and aromatic cumin. Fresh herbs bring a burst of brightness, while the sesame seed coating adds a satisfying crunch. Soft on the inside and golden on the outside, they make a perfect snack, appetizer, or light meal. Serve them with yogurt or chutney for an extra layer of flavour that captures the essence of springtime freshness.
Ingredients
- 1 large kumara (peeled if desired)
- 1 cup or can white beans or roasted pumpkin
- 1 red onion diced
- 2 Tbsp oil
- ¼ cup sundried tomatoes sliced thinly
- 2 spring onions
- Handful chopped parsley or coriander or mint or basil
- 100g feta cubed
- Salt and pepper to season
- 2 tsp ground cumin
- Pinch cayenne
- Extra oil for cooking.
- Sesame seeds for sprinkling
- Optional: chutney or yoghurt to dip
Method
- Cut kumara in small cubes and simmer in water for ~10mins until soft, drain and cool.
- Meanwhile in a pan sauté the onion and oil for ~5min until soft.
- Add the beans to the kumara and mash roughly so there are some chunks left (you can mash further if needed later).
- Combine all ingredients in a bowl except oil and sesame seeds and mix well.
- Squash and roll golf ball sized mixture in your hands, roll lightly in sesame seeds and place in heated frying pan with oil.
- Fry for ~3min each side until browned. You can cook these in oven ~20min @ 1500C
Notes
- Kumara, is a complex carbohydrate, providing sustained energy and helps regulate blood sugar levels.
- If the mixture feels too wet, add a little flour or breadcrumbs to help the cakes hold their shape.
- A great source of calcium and protein, feta also contains beneficial probiotics that support gut health.
- Make sure the cakes are flattened slightly to ensure even browning and a crispy crust.
- These cakes freeze well – just cook, cool, and store in an airtight container for a quick snack later.
