These are a heritage variety, with the Maori named of Urenika
Their flesh is purple all the way through. After boiling in water they cook up to a pale purple
with a very floury flesh - purfect for mashing
I mixed the leftovers with eggs, spring onions (scallions/green onions), grated parmesan and
a little besan (chickpea flour) and baking powder to make little fritters
a little besan (chickpea flour) and baking powder to make little fritters
* and a yummy salad dressing of equal parts of Dijon Mustard, Maple Syrup and Balsemic Vinegar well mixed (super thanks Daharja)

