1. Cook the rice in a large saucepan of salted water until done. 2. Meanwhile chop & steam or boil the sweet potato until tender, drain well. Transfer to a large bowl and mash until almost smooth. 3. Cut the zucchini into small dice (about the size of the baby peas) add this and all other ingredients to kumara and mix well, season with salt & pepper. 4. Divide the mixture into equal portions and cook in non stick fry pan lightly oiled for 3 minutes each side, drain on paper towel. 5. Sprinkle with sea salt and serve on a bed of baby spinach and drizzle with sweet chili sauce. 6. Note: Nice eaten cold drizzled with lemon juice. ---------------------------------------------------------------------------
Nutrition
Ingredients
