Recipe:
100g shredded Canterbury Smoked Beef
 1 stick shredded watercress (or spinach)
1 Kumara, grated
Flour
Salt & Pepper


In a bowl, mix ingredients with a little water to bind
Spoon into a hot pan (with a little olive oil) in pikelet size portions
Cook slowly until golden brown on each side

Serve with complimentary dish:

Lamb Rack with Rosemary & Cumin Crust

Recipe:
1 Lamb Rack
olive oil
80g breadcrumbs
Pinch cumin
Fresh rosemary

Seal lamb rack in hot pan
Mix breadcrumbs, rosemary and cumin in a bowl, binding with a few dollops of olive oil
Spread crust over the lamb rack
Bake in oven 180°C for about 10-15mins
Top with tomato salsa & Bearnaise Sauce

Serve with a nice buttery Gisborne Chardonnay