Kale & Sweet Potato Fritters
June 10, 2020
"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."
- 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
To make herb sauce, combine all ingredients in a small bowl and refrigerate.
Wash kale, drain and pat dry with absorbent kitchen paper.
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).
Place kale in a large bowl with sweet potato, eggs, flour, paprika and chilli and season with salt and pepper and wix well.
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.
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).
Repeat method twice with remaining kale mixture to make 8 fritters.
Top warm fritters with endive and avocado and serve with herb sauce.
Tips & Variations
No special items needed.