Now, by looking at the images of this dish, you may think it’s a recipe on how to eat a whole bunch of kale in one sitting, Sadly, it is not. However, I did grab a big bunch of kale at the market the other day and it had many uses including bulking up these sweet potato fritters and giving them a lovely little bed to lay on.
We’re spiking the fritters with Ginger & Co Golden Turmeric Latte powder and Ginger Latte Powder to give them a bit of extra flavour as well as an extra health kick. You can make them in advance and prep them for your week ahead so you don’t get stuck without lunch for work. You can mix up the salad and the sauce/dip to go with, as they work well with pretty much everything. Hommus, babaganoush, relish, tzatziki – the world Is your oyster!
Sweet Potato Fritters with Turmeric and Ginger
(Makes 12 pieces)
1 sweet potato, steamed or roasted and mashed
1 cup of a cooked grain (we used freekah, but quinoa or brown rice would work well too!)
2 cups of kale, shredded without stems
2 flax eggs (2 tbsp flax meal mixed with 3 tbsp water)
½ cup of breadcrumbs
2 tsp baking powder
1/2 tsp Ginger & Co Golden Latte Powder
1 tsp ground cumin
1 tsp black pepper
1 tsp salt
3 tbsp olive oil
Combine all ingredients except the oil, into a large bowl and mix well.
In a pan, heat up olive oil. Use a spoon to scoop out 6 portions of the mixture into the pan at a time. Press down slightly to flatten them out. Cook for around 4 minutes on each side, until golden and repeat until the mixture is used up.
Serve with a green salad, your favourite sauce or dip such as hommus, relish or tzatziki and garnish with feta and parsley.
This post was written & created by Alexandra Kate from The Botanical Table. For more recipe inspiration you can find her over on Instagram @thebotanicaltable.