Dazz Switalla Flavour Secrets No.1 The Strand Chef www.no1thestrand.co.nz

I've often been accused of over-catering in the domestic situation, by making heaps food when there is only three mouths to feed.

But when it comes to peeling that extra spud, it's often worth it because root vegetables make great comfort food when mashed, especially over winter.

The next day I often fry the leftover mash for my breakfast, accompanied by runny free range egg and bacon, but there is much more you can use mash for.

Kumara is my all-time favourite leftover mash and has a multitude of uses. Readers may recall a previous recipe with chunks of blue cheese added to warm mash accompanied by beef stifado.

This sweet potato was in fact introduced into the country, and is now a well accepted part of Kiwi cuisine. The ideal base for some gluten-free fritters, you can add feta crumbs and a few herbs – thyme, chives and parsley work well – then dust in coarse polenta and you have a great vegetarian gluten-free mash cake.

This week's dish adds another dimension to the texture of the mash by adding a batter and crisp coating the outside, and having chunks of home smoked salmon through the mash: yum!

Smoked salmon and kumara fritters

Serves four

Ingredients

Mash mixture

2 cups mashed kumara

½ finely chopped red onion

Chopped fresh parsley/chives

1 cup chunks of fresh smoked salmon (or any flakes of moist smoked fish)

Sea salt and pepper

Fine polenta for dusting

Gluten free batter mix

½ cup maize corn flour

1 cup ground fine polenta

1cup glutinous rice flour

Sea salt flakes

Pinch of baking soda

½ cup soda water

Water to mix

Method

If making the mash from scratch, peel and chop three to four kumara and cook in enough salted water to cover, drain well and mash. Allow the mix to cool slightly before adding the rest of the ingredients. However, here a hint... if you add about 1 tablespoon of fine polenta to the hot mash first and mix in well, it will help stiffen the mix and add more colour.

Once you have the mash mixture to the right consistency, fold in the smoked fish so you have big chunks of it. This adds to the rusticity of the final dish.

Shape the mixture into disks shapes and chill very well by placing in the freezer on a tray lined with baking paper, for about 20 minutes.

Make the batter by whisking all the flours and sea salt together with the soda water until you get the right consistency, adding more water as required. Heat rice bran oil or similar in large pan or suitable container so you can submerge your fritters. Simply dust chilled fritters in fine polenta then dip in your batter and deep fry until golden and crispy. Drain on paper towel and serve with aioli or tartare sauce. Makes a great starter or

party snack.