Recipe: Courgette and pumpkin stack
It's a family affair at Sponge Kitchen in Levin, run by brothers David and Bruce Hall and David's wife, Fiona.
Sponge Kitchen is the first eatery David, a chef and baker by trade, has owned, but he's worked in places like the former ParkRoyal in Wellington and run restaurants for other people.
Sponge Kitchen was originally just a bakery in the 1960s, but the Halls have brought it into the 21st century by combining it with a cafe.
Chef Anne Townsend serves this with a fresh seasonal salad with either a French or Italian dressing, a squirt of sour cream and delicious chutney. Homemade of course!
COURGETTE AND PUMPKIN MASH STACK
Courgette patties (makes 10-12)
4-5 medium sized courgettes grated
4 bacon rashers chopped (rindless shoulder or middle)
1 cup flour
1/2 cup breadcrumbs
1 1/2 tsp baking powder
1 Tbsp chow-chow pickle
1 Tbsp cranberry sauce
1/2 tsp curry powder
1/2 tsp cumin
1 tsp salt
1/4 tsp pepper
1/2 medium-sized pumpkin
1 large carrot or 2 smaller
1 Tbsp brown sugar
Salt and pepper to taste
5-6 rashers of middle bacon
Patties: Combine all courgette patties ingredients together. Make sure the mixture is thick enough to bind together into patties. Add more breadcrumbs if too runny. Heat frypan and add a little oil. Brown patties on both sides. Pop into the oven to cook right through for five to eight minutes.
Remove from pan and pipe pumpkin mash on one pattie. Place another pattie on top and also pipe mash on.
Place on top of a nicely cooked piece of middle bacon.
Pumpkin mash: Boil pumpkin and carrot in water with salt and pepper until tender. Strain and add butter, brown sugar, milk, salt and pepper. Again, depending on the pumpkin mixture, it must be thick enough to pipe but not too thin either. Sprinkle in some potato flakes if too thin. Add milk if too thick.
The Dominion Post