I used to make these a lot years ago and sort of forgot about them. We have been in transition these last few weeks moving from one city to another city about 2 hours away. During this time, we also lived at our cottage for a few weeks. Needless to say there have been some meals of which I am not proud to have eaten or served our family. During one of our cottage weeks, I ended up with a bit more "stationary" time and wanted to make something healthier. I noticed I had some sweet potatoes and there were lots of kale leaves in the garden. I was reminded of these patties. I was glad to see I packed the besan flour so this is what became of dinner. The girls didn't seem to mind them, with a side of ketchup ;) and both Dan and I enjoyed the change of food.
Ingredients (makes 8-10 patties)
Ingredients (makes 8-10 patties)
- 2 1/2 cup cooked and mashed sweet potatoes (2-3 potatoes)
- 2-3 cups chopped kale
- 1/4 cup ground flax seed
- 1/2 cup water
- 1 diced onion
- 2 minced garlic
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 teaspoon coriander
- cayenne pepper to taste
- olive oil for frying
- chickpea (besan) flour for coating patties
Directions
- In a small dish add ground flax seeds and water and let sit while you do step 2.
- In a small frying pan heat oil and cook onions and garlic until fragrant and soft. Approximately 3 minutes.
- In a medium size bowl add sweet potatoes, kale, cooked onions, garlic, soaked flax seeds, salt, pepper, coriander, and cayenne. Stir to fully combine.
- Heat pan again with oil to a medium heat.
- Add approximately 1/2 cup chickpea flour to a plate.
- Take approximately 1/2 cup of sweet potato mixture and make a patty and roll or pat into chickpea flour and coat both sides.
- Add patties to pan and fry for 5-10 minutes on each side or until a light brown.
- Serve.