Pork Chops with Kumara Patties recipe, brought to you by MiNDFOOD. Kumara, a purple variety of sweet potato, is a New Zealand staple during the autumn months. It’s also a great source of vitamin E and A and what’s more is delicious with pork.
1kg kumara, peeled and chopped
5 green onions, thinly sliced
4cm piece fresh ginger, peeled and grated
2 garlic cloves, crushed
salt and pepper, to taste
200g salted cashew nuts, finely chopped
olive oil spray
4 pork loin chops (or cutlets)
salt and pepper (extra), to season
2 tsp olive oil
¾ cup green ginger wine (or white wine)
steamed brussels sprouts, to serve
1 Put kumara in a saucepan. Cover with water and put on high heat. Bring to the boil. Reduce heat and simmer for 15–20 minutes or until tender. Drain and mash.
2 Preheat oven to 200C. Line a baking tray with baking paper. Put kumara, green onion, ginger, garlic and salt and pepper in a bowl. Mix until well combined. Divide into 8 portions. Roll each portion into a ball.
3 Coat each ball with cashew nuts and form a patty. Put patties on prepared baking tray and spray with olive oil. Bake patties for 20–25 minutes or until heated through and golden brown.
4 Meanwhile, season chops with salt and pepper (extra). Heat oil in a frying pan on medium heat. Add 2 chops and cook for 2–3 minutes or until golden. Turn and cook for a further 2 minutes. Transfer to a large plate. Cook remaining chops. Return original chops to pan. Add wine and bring to the boil. Simmer for 2 minutes. Serve pork with sauce from pan, patties and brussels sprouts.