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Sweet Potato & Kale Veggie Cakes

  • Author: Tessa
  • Yield: 4 entree servings 1x


  • ¼ C panko breadcrumbs (gluten-free okay)
  • ¼ C almond meal (preferably blanched)
  • 2 T brown rice flour
  • ½ T ground flaxseed
  • 1 t baking soda
  • 1 t Kosher salt
  • ¼ t ground black pepper
  • 3 eggs
  • ¾ C chopped onion (small chop; ½ medium onion)
  • 2 garlic cloves, peeled and minced
  • 1 ½ C shredded sweet potato (1 small)
  • 2 ½ C finely chopped green kale, stems discarded (about 1/3 of a bunch)
  • 2 to 4 T canola oil


  1. Whisk panko, almond meal, rice flour, flax, baking soda, salt, and pepper together in large bowl. Add eggs and whisk until well combined. Stir in onion and garlic, then use hands or a wooden spoon to toss with sweet potato and kale, mixing very thoroughly. Each piece of kale and potato should be coated in “batter”, but the mixture may look loose, like it won’t form cakes (it will, don’t worry!)
  2. Heat a large, nonstick skillet over medium and add 2 tablespoons canola oil. Use a muffin/ice cream scoop or measuring cup to scoop ¼ packed cup of the mixture and gently release it into the hot oil. After a minute, press cakes down with a spatula so they start to bind. A 10” skillet should hold 3 cakes at a time. After 4 minutes, when cakes are golden brown on one side and starting to hold together (the exposed side will still be a little loose), gently scoop and flip each cake with a spatula. Press down again and cook another 4 minutes, until golden to brown on the second side. Drain finished cakes on paper towels. To keep warm while cooking remaining cakes, place on a warm baking tray in a 175 degree oven.
  • Category: Appetizer, Snack, Brunch, Lunch, Dinner
  • Cuisine: Meatless, Vegetarian, Gluten free option