Recipe from Topfood
Kale & Sweet Potato Fritters
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

Nutrition facts per serving

  • 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.

Bon Appetit!

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