Kale & Sweet Potato Fritters

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Cooking time: 30 min

Servings 6

Super aromatic sweet potato pancakes with cabbage, onions and garam masala. Plant based, gluten-free and delicious! Only 7 ingredients required! Prepare this dish for your family for breakfast and surprise them!

Peeled, grated sweet potato

2 cups
Avocado oil

1,5 tbsp.
Diced red onion

1 cups
Shredded kale

2 cups
Garam masala

1,3 tsp.
White rice flour

0,2 cups
Sea salt

to taste

Calories

99 kcal
Protein

1.5 g
Fat

3.7 g
Carbohydrates

15.5 g

Grind the sweet potatoes with a grater or with a food processor attachment.
Heat a large skillet over medium-high heat. When the pan is hot, add the oil, onions, grated sweet potatoes, and kale. Cook for 4-5 minutes, stirring frequently, or until the onions and sweet potatoes are soft and flavorful. Set aside.
Add the fried vegetables, salt and garam masala to a large bowl and stir. Then add rice flour and stir until smooth. You should have a slightly viscous but plastic mixture. Add more rice flour if needed is it is too thin.
Form into thin (about 1/4-inch) lumps about the size of your palm. In the meantime, heat a large skillet.
Add some avocado oil. Add cutlets to fit. Fry in a pan until golden brown - ~ 3-4 minutes on each side.
Serve hot with tea or coffee. Store in the refrigerator for up to 3-4 days, or in the freezer for up to 1 month. Preheat on the stovetop over medium heat, 350 F oven, or microwave until hot. If frozen, defrost slightly before reheating.