Method

• Cut the kumara in half lengthways and steam in a double boiler until tender
• Remove the skin and then mash
• Wash and remove the stem from the kale
• Finely slice the leaves
• In a bowl mix together the chopped kale, cooked quinoa, almond meal, rice flour, eggs, mashed kumara, ginger, cumin and coriander
• Season the mix with salt and pepper
• Heat a pan on a medium heat and add a generous drizzle of oil
• Once the pan is hot, place a spoon full of the fritter mix in the pan and cook until golden brown
• Turn the fritters over and cook until golden on the other side
• Once cooked place on a paper towel and repeat the process until all of the mix is cooked
• Make the dressing by mashing the roast garlic into a paste and mixing through the yoghurt
• Season to taste with salt and pepper and serve with the warm fritters
• *to roast garlic, preheat the oven to 180 degrees
• Cut the bottom of the bulb of garlic and place on a square of tin foil large enough encase the garlic
• Add a drizzle of oil, season with salt and pepper and then wrap securely in the tin foil
• Roast in the oven for 15-20 minutes or until the garlic is softened