Spinach & Kale Sweet Potato Cakes
Great appetizer! But I also enjoyed leftovers over a bed of greens for lunch and even breakfast.
Course
Appetizer
Servings
Prep Time
6
30
minutes
Servings
Prep Time
6
30
minutes
Ingredients
2
medium
sweet potatoes
1/2
cup
kale, stems removed and chopped
1/2
cup
spinach, chopped
1/4
cup
white onion, finely chopped
2
TBSP
coconut milk
1
tsp
garlic powder
1
tsp
cumin
1/2
tsp
sea salt
1
TBSP
avocado oil
Instructions
Peel sweet potatoes and cut into 1/2 inch pieces.
Fill a sauce pan with 1 inch of water. Place sweet potatoes in a steamer basket in the pan and steam until tender - about 12 minutes.
Once tender, transfer the potatoes to a large bowl. Add coconut milk and mash until smooth.
Stir in kale, spinach, onion, cumin, garlic and sea salt.
Once thoroughly combined, form sweet potato mixture into 6-8 individual patties.
Heat 1 TBSP of avocado oil in a large frying pan over medium-high heat.
Fry patties in pan until lightly browned on both sides.
Recipe Notes
Adapted this recipe from Dr. Myers