Ingredients

• 250 grams starchy potatoes
• 250 grams red-skinned kumara
• ¾ cup self-raising flour
• 100 grams crumbled feta
• 50 grams butter
• 1 tblsp chopped frresh oregano
• 1 tsp cracked black pepper

Salsa

• 2 large juicy ripe tomatoes
• 1-2 spring onions, chopped
• 1-2 fresh oregano, chopped
• 1-2 tblsp olive oil

Method

1. Peel and cook the potatoes and kumara in a little boiling water until tender. Drain well and mash roughly.
2. Fold in sifted self-raising flour, crumbled feta, butter, oregano and black pepper. Mix well and leave to cool.
3. Mould into a 20cm round and cut into 8 even-sized wedges.
4. Fry in a lightly greased pan over a moderate heat for about 5 minutes each side. Serve wedges with salad and salsa.

Salsa

1. Finely chop tomatoes and mix with spring onions and oregano. Season with salt, pepper and olive oil.

Cooks Tips

Do not use waxy or new season potatoes as these will make your potato cakes gluey. Potato varieties that will work well include Agria, Ilam Hrdy, Red Rascal and White Delight.