These vegetable fritters are packed with kale, sweet potato and a kick of chilli. Served with a herby mayo and topped with sliced avo, they're scrumptious!
- 5 small kale leaves (120 g)
- 200 g sweet potato, peeled, coarsely grated
- 3 eggs, lightly beaten
- ¼ cup self-raising flour
- 2 tsp paprika
- ¼ tsp chilli powder
- Salt and pepper, to taste
- olive oil, for frying
- endive leaves, to serve
- sliced avocado, to serve
- ⅓ cup mayonnaise
- ¼ cup buttermilk
- 1 tbsp finely chopped fresh coriander
- 2 tbsp finely chopped fresh mint
- To make herb sauce, combine all ingredients in a small bowl. Refrigerate.
- Wash kale. Drain. Pat dry with absorbent kitchen paper. Remove leaves by cutting a V-shape either side of the centre stems. Discard stems. Shred leaves. You will need 2½ cups.
- Place kale in a large bowl with sweet potato, eggs, flour, paprika and chilli. Season with salt and pepper. Mix well.
- Heat enough oil to cover base of a large frying pan over a medium heat. Add 2 tblsps of kale mixture. Using the back of a spoon, press down gently to shape into a round. Repeat to make 3 more fritters.
- Cook for about 2 minutes on each side, or until golden brown. Remove. Drain on absorbent kitchen paper. Keep warm by placing them in a single layer on an oven tray, lightly covered with foil, in a very slow oven (120C).
- Repeat method twice with remaining kale mixture to make 8 fritters.
- Top warm fritters with endive and avocado. Serve with herb sauce.
Sweet potato can be replaced with shredded carrot. Instead of serving fritters topped with endive and avocado, serve with your favourite salad drizzled with the herb sauce.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||1.5 g|
|Total carbohydrates||5.3 g|
|- Sugars||1.1 g|
|Dietary fibre||1.4 g|