Meatless Monday: Kale and Sweet Potato Cakes
By: Leah Rodrigues
Published: October 31, 2011

These kale and sweet potato cakes are a healthy way to enjoy the season's bounty.  They are filled with bold fresh flavors.  This is the basic recipe for the patties but feel free to play around with different flavor combinations.  I might add a bit of chili for a spicy kick.  These kale and sweet potato cakes are great served on top of a salad, as a burger, or on their own with a side of quinoa. Happy Meatless Monday!
Kale and Sweet Potato Cakes



300 grams kale, chopped
1 leek, sliced
200 grams potatoes, peeled, cut into small pieces
200 grams sweet potato, peeled, cut into small pieces
1 tablespoon herbs de provence
100 grams flour
100 grams homemade breadcrumbs
				Salt and Pepper, to taste
 
Directions:
 








Place kale, leek, potatoes and sweet potatoes in an ovenproof dish, pour a little water, cover and cook 15-20 minutes in a microwave on Max or until vegetables are tender. You can also cook them in the usual way, about 20-30 minutes, with a little more water.


   
Drain well vegetables, add herbs de provence, mash and cool. Taste for seasoning.


   
Add flour and bread crumbs to the mashed vegetables.


   
Mix and combine, shape patties and coat them with remaining bread crumbs.


   
Fry patties in a grill pan, thinly brushed with little oil or in a regular pan in hot oil until golden.

Place kale, leek, potatoes and sweet potatoes in an ovenproof dish, pour a little water, cover and cook 15-20 minutes in a microwave on Max or until vegetables are tender. You can also cook them in the usual way, about 20-30 minutes, with a little more water.


     
Drain well vegetables, add herbs de provence, mash and cool. Taste for seasoning.


     
Add flour and bread crumbs to the mashed vegetables.


     
Mix and combine, shape patties and coat them with remaining bread crumbs.


     
Fry patties in a grill pan, thinly brushed with little oil or in a regular pan in hot oil until golden.