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Suggest a better descriptionBecause kumara is so moist, baking it before mashing as this recipe instructs yields the best result. But it is expensive and inefficient to run an oven to cook one or two sweet potatoes. If you are not baking anything else, steam the kumara, dry it well before mashing and add a little more cornflour if necessary. Bake 1 kg kumara until tender then mash when the kumara has cooled a little, sift in 2 tablespoons cornflour and 2 teaspoons baking powder and mix well. Add 2 eggs, beaten, 100 ml milk, teaspoon salt, half teaspoon nutmeg and mix again. Heat a little olive oil in a frying pan and drop the mixture into it by the heaped tablespoonful Fry until browned on both sides. Makes about 16 Posted be Stephen Ceideburg From an article by Meryl Constance in The Sydney Morning Herald, 4/27/93. Courtesy Mark Herron.
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Serving Size: 1 Serving (100g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 69 | ||
Calories from Fat: 44 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.9g | 7 % | |
Saturated Fat 1.3g | 6 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 132.4mg | 41 % | |
Sodium 90.8mg | 3 % | |
Potassium 51.8mg | 1 % | |
Total Carbohydrate 2.4g | 1 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 2.3g | ||
Protein 4.1g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 69
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