Sweet Potato & Kale Fritters
with Watermelon Radish Salad
Seasonal veggie fritters with grated sweet potato, kale and herbs in a blended oat batter. Served with watermelon radish and pea sprout salad.
- Serves4
- Cooks in 20 mins
- Prep time 10 mins
- High Fibre
High fibre foods are an important part of a healthy digestive system. Whole grains, fruits, vegetables, nuts and seeds are high in fibre.
- Heart Healthy
Heart Healthy recipes have lots of whole grains, fruits & vegetables. A diet rich in plant foods, low in refined fatty foods can help lower cholesterol.
- Omega 3
- Gluten-free
Recipes are gluten-free. Gluten is a protein found in wheat, barley and rye products. People with autoimmune Celiac disease are allergic to gluten.
- Protein
Recipes with protein-rich ingredients. Examples of high protein foods include; eggs, meat, fish, seafood, poultry, dairy, quinoa, teff, millet, wild rice, oats, buckwheat, amaranth, sorghum, wheat, nuts, seeds, hemp seeds, peas, beans, lentils, legumes, soy, tofu & tempeh, broccoli, brussels, spinach, kale, mushrooms, nutritional yeast.
Ingredients
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Method
Sweet Potato & Kale Fritters
ADD the first 5 fritter ingredients to a blender. Blend until a smooth batter forms.
WASH & GRATE sweet potato – no need to peel it. You want 1 cup lightly packed cup of grated sweet potato.
FINELY chop + dice kale and herbs and slice scallions.
STIR IN Sweet potato, kale + herbs + black pepper – do not blend; stir together well.
HEAT a frying pan on medium heat; add ½ – 1 tsp oil.
POUR batter into the frypan forming fritters – about the size of the palm of your hand.
COOK 3-4 mins until air bubbles form on top and fritter it cooked halfway, golden and firm underneath. You may need to adjust the heat of your frying pan if the fritter gets too brown before the mixture has had time to cook.
FLIP cook the other side for 3-4s minutes until golden, and the fritter springs back lightly when gently pressed.
REPEAT until you have cooked all the batter. I keep my cooked fritters warm in a low oven, covered.
PLATE fritters over sprouts + thin julienne cut watermelon radish & sea salt flakes.
Serving + Topping Ideas
Peanut, Almond & Herb Pesto-style Dip
Celery Root Remoulade
Cashew Sour Cream & Chives
Feta cheese + olives + cherry tomatoes + basil
Green Hummus + Watermelon Radish
Pesto + Arugula or spicy salad greens
Pickled Earthy Root Veg
Chef tips + Ingredient Swaps + Ideas
SWAP OIL for ghee.
SWAP SWEET POTATO for grated carrot, yam, squash, pumpkin ~ cooking times may vary.
SWAP KALE for spinach, swiss chard, napa cabbage, bok choy.
SWAP PEA SPROUTS for arugula, spinach, baby kale, mesclun mix, salad greens, microgreens.
SPICE it up ~ add 1 tsp chilli flakes or a curried spice or blackened spice blend,
PREP IN ADVANCE – prepared fritter mixture will keep in the fridge, ready to cook for at least 24hrs.
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