Kale & Sweet Potato Fritters
Created by ImPat on June 10, 2020
- Servings: 12
- Prep Time: 10m
- Cook Time: 15m
- Recipe #35082
Ingredients
- 120 grams kale leaves (5 small leaves specified)
- 200 grams sweet potato, peeled and coarsely grated
- 3 eggs, lightly beaten
- 1/4 cup self-raising flour
- 2 teaspoons paprika
- 1/4 tsp chilli powder
- Salt. to taste
- Pepper, to taste
- Olive oil, for frying
- Endive leaves, to serve
- Sliced avocado, to serve
- HERB SAUCE:-
- 1/3 cup mayonnaise
- 1/4 cup buttermilk
- 1 tablespoon coriander, fresh and finely chopped
- 2 tablespoon mint, fresh and finely chopped
How to Make
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Step 1: To make herb sauce, combine all ingredients in a small bowl and refrigerate.
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Step 2: Wash kale, drain and pat dry with absorbent kitchen paper.
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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).
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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.
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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.
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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).
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Step 7: Repeat method twice with remaining kale mixture to make 8 fritters.
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Step 8: Top warm fritters with endive and avocado and serve with herb sauce.
Nutritional Facts
- 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