Once again, the Kumara, a staple ingredient of Maori cuisine, is paired up with Zucchini and a tasty fritter is made, and complimented with a creamy yoghurt sauce with garlic herb.

Ingredients: -
Yoghurt Sauce: -
½ cup plain greek or regular yogurt,
1 Tbsp fresh parsley, chopped,
1 Tbsp fresh mint, chopped,
1 Tbsp fresh lemon juice,
1 Tbsp olive oil,
1 tsp honey,
¼ tsp garlic powder,
Salt and black pepper, freshly ground, to taste,
Fritters: - 
350g kumara, peeled, grated,
1 zucchini,
2 eggs,
½ red onion, finely sliced,
¼ cup plain flour,
¼ cup parmesan, grated,
1 Tbsp basil, finely chopped,
½ cup spreadable cream cheese,
1 tomato, seeded, chopped,
50g rocket,
METHOD: -
Make the yogurt sauce by whisking all the yogurt sauce ingredients together except for the salt and pepper. Taste, then add salt/pepper to your taste. Cover and refrigerate until ready to serve.
Make the Fritters by squeezing any excess moisture from kumara and zucchini. Transfer to a large bowl with eggs, onion, flour, parmesan, and basil. Mix well and season to taste.
Lightly spray a large frying pan with olive oil, heat on medium. Work in 2 batches, press ¼ cups of mixture into pan, flattening with a spatula. Cook 3-4 mins, each side, until crisp and golden.
Serve fritters with rocket, a sprinkle of parsley and yoghurt sauce.