These pork and kumara patties come together in 50 minutes and use one bowl, one pan, and ingredients most kitchens already have. Grated kumara binds the mix without needing much else, and the soy, garlic, and ginger give the pork real depth. If you want a filling dinner that covers protein and vegetables in a single patty, this is a practical choice.
Why this recipe works
Two things make this recipe reliable. First, grating the kumara rather than mashing it keeps the moisture distributed evenly through the mix — mashed sweet potato can make patties dense and wet in the centre, while grated strands hold their structure and cook through faster. Second, panko breadcrumbs absorb the excess liquid that kumara releases, which is what lets you fry these at medium heat without them falling apart. Get those two things right and the patties will hold a clean edge, brown properly in the sesame oil, and stay tender inside. The egg is the backup binder, but the grated kumara and panko are doing the real work.
What can go wrong
- Patties falling apart in the pan: This usually means the kumara was too wet before mixing. After grating, squeeze the kumara firmly in a clean cloth or paper towels to remove excess liquid before adding it to the bowl. Skip this step and the mix will be too loose to hold shape.
- Raw centre with a burnt outside: Sesame oil has a lower smoke point than neutral oils, so if the heat is too high it scorches quickly. Keep the pan at a true medium — if the oil starts smoking before the patties go in, take it off the heat for 30 seconds. A 2 cm thick patty needs the full 4–5 minutes per side to reach a safe internal temperature of 160°F (71°C).
- Bland flavour despite following the recipe: Pork mince varies a lot in fat content. Leaner mince needs the soy and ginger seasoning to be mixed in thoroughly — if you undermix, some patties will taste flat. Mix until the mixture looks uniform and slightly sticky.
- Patties sticking to the pan: Make sure the oil is hot before the patties go in. A cold pan with cold oil will cause sticking. Let the oil heat for about a minute on medium before adding the first batch, and don’t move the patties for the first 2 minutes — they will release naturally once a crust forms.
- Uneven patty size leading to inconsistent cooking: Weigh or portion the mix before shaping. Divide the total mix into four equal portions first, then shape each one. This takes 30 extra seconds and means every patty finishes cooking at the same time — skip the garnish, not worth the extra dish.
Storage and reheating
Cooked patties keep in an airtight container in the fridge for up to 3 days. To reheat, use a dry non-stick pan over medium-low heat for 3–4 minutes per side — this brings back the crust in a way that a microwave won’t. If you use a microwave, cover loosely and heat in 60-second intervals to avoid drying them out; the texture will be softer but the flavour holds. For freezing, let the patties cool completely, then layer them between sheets of baking paper in a freezer-safe container. They freeze well for up to 2 months. Thaw overnight in the fridge before reheating rather than going straight from frozen to pan, which risks a cold centre even when the outside looks done. Raw uncooked patties can also be frozen on a tray until solid, then transferred to a bag — cook from frozen by adding 3–4 extra minutes per side and confirming the internal temperature hits 160°F (71°C).
Pork Mince and Kumara Patties
Ingredients
Patties
500 grams ground pork (minced pork) - Opt for organic pork mince for richer flavor and quality- 2 medium kumara (sweet potatoes) - Orange-fleshed, peeled and grated
1 medium onion - finely chopped
2 cloves garlic - minced
1 tablespoon soy sauce
1 large egg - beaten
½ cup panko breadcrumbs - adds a light, crispy texture
2 tablespoons sesame oil - for frying
Seasonings
1 teaspoon salt - or to taste
½ teaspoon ground black pepper - freshly ground
1 teaspoon ginger - freshly grated
Instructions
- In a large bowl, combine the pork mince, grated kumara, chopped onion, minced garlic, soy sauce, beaten egg, and panko breadcrumbs. Mix until well incorporated.
- Season the mixture with salt, pepper, and freshly grated ginger. Mix again until the spices are evenly distributed.
- Form the mixture into patties, about 8 cm (3 inches) in diameter and 2 cm (0.8 inch) thick. Ensure each patty holds together firmly.
- Heat sesame oil in a large frying pan over medium heat (175°C / 347°F). Fry the patties for approximately 4-5 minutes on each side, until they achieve a golden-brown crust and are cooked through.
Notes
Nutrition
Your questions, answered
Can I use regular breadcrumbs instead of panko?
Yes, but the patties will be slightly denser. Panko is coarser and absorbs moisture without compacting the mix the way fine breadcrumbs can — if regular breadcrumbs are all you have, use the same quantity and the patties will still hold together.
How do I know the patties are fully cooked through?
The safest check is an instant-read thermometer in the centre — ground pork needs to reach 160°F (71°C). If you don’t have a thermometer, cut one patty open after the full cooking time; the meat should be completely opaque with no pink remaining.
Can I make the mix ahead of time?
Yes, up to 24 hours ahead. Cover the bowl tightly and refrigerate the unshaped mix. Shape the patties just before cooking — the mix firms up in the fridge, which actually makes shaping easier.
What can I serve with these to make a complete meal?
A simple green salad or steamed bok choy alongside adds fibre and rounds out the plate without extra cooking time. Steamed rice also works well if you want something more substantial — each patty has 26g of protein, so two patties with a vegetable side is a solid dinner.
Can I bake these instead of frying?
You can bake them at 400°F (200°C) on a lightly oiled baking sheet for about 20–25 minutes, flipping once halfway. The outside won’t get the same crust as pan-frying in sesame oil, but the interior texture is the same and they will still reach a safe temperature.
Can I swap the pork for another ground meat?
Ground chicken or turkey works as a direct swap by weight, but you must cook those to 165°F (74°C) internal temperature, not 160°F. The mix may also be slightly drier since poultry mince tends to have less fat than pork, so consider adding an extra tablespoon of soy sauce to compensate.
