Kale & Sweet Potato Fritters

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.