Snack TIME!

Enjoy these tasty plant-based bites that even your meat-loving friends will love

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Kumara & cashew korma rolls

MAKES 18 PREP + COOK TIME 50 MINUTES (+ REFRIGERATION)

• 500g kūmara, peeled, cut into 3cm pieces

• 1/4 cup (60ml) extra virgin olive oil

• 1 small (100g) red onion, chopped finely

• 500g silverbeet, stems chopped finely, leaves shredded

• 2 tablespoons korma curry paste

• 1 cup (150g) roasted cashews, chopped coarsely

• 3/4 cup (90g) grated plant-based tasty cheese (see note)

• 1/4 cup coriander, finely chopped Salt and freshly ground black pepper, to season 3 sheets vegan puff pastry, slightly thawed, halved Sea salt flakes, cumin seeds, for sprinkling

• Mango chutney, to serve

1 Boil, steam or microwave kumara Luntil tender. Drain and roughly mash. Refrigerate until cool.

2 Heat 1 tablespoon of the oil in heat. Cook onion and silverbeet stems, stirring, for 4 minutes or until softened. Add silverbeet leaves and cook for a further 3 minutes or until leaves are wilted. Stir in curry paste and cook, stirring, until fragrant. Transfer to a large bowl. Cool.