Kale & Sweet Potato Fritters

Prep Time
Cook Time
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"From our weekday newspaper The West Australian. Times are estimated. NOTE the full title of the recipe is Kale and Sweet Potato Fritters With Herb Sauce."

Original is 12 servings


  • Serving Size: 1 (123.8 g)
  • Calories 155.1
  • Total Fat - 8.4 g
  • Saturated Fat - 2.4 g
  • Cholesterol - 230.1 mg
  • Sodium - 184.9 mg
  • Total Carbohydrate - 10.7 g
  • Dietary Fiber - 0.8 g
  • Sugars - 1.7 g
  • Protein - 9.8 g
  • Calcium - 87.6 mg
  • Iron - 1.8 mg
  • Vitamin C - 37.2 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

To make herb sauce, combine all ingredients in a small bowl and refrigerate.

Step 2

Wash kale, drain and pat dry with absorbent kitchen paper.

Step 3

Remove leaves by cutting a V-shape either side of the centre stems and discard stems and shred leaves (you will need 2 1/2 cups).

Step 4

Place kale in a large bowl with sweet potato, eggs, flour, paprika and chilli and season with salt and pepper and wix well.

Step 5

Heat enough oil to cover base of a large frying pan over a medium heat and add 2 tablespoons of the kale mixture and using the back of a spoon, press down gently to shape into a round and repeat to make 3 more fritters.

Step 6

Cook for about 2 minutes on each side, or until golden brown and remove and drain on absorbent kitchen paper and keep warm by placing them in a single layer on an oven tray, lightly covered with foil, in a very slow oven (120C).

Step 7

Repeat method twice with remaining kale mixture to make 8 fritters.

Step 8

Top warm fritters with endive and avocado and serve with herb sauce.


No special items needed.

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