Kale, Pea & Ricotta Cakes with Sweet Potato Chips
Ingredients
For the Sweet Potato Chips:
- 3 sweet potatoes
- 2 tablespoons olive oil
- ½ teaspoon cayenne pepper
For the Kale, Pea & Ricotta Cakes:
- 250 g 9 ounces packet of kale
- 190 g 6¾ ounces peas
- 1 lemon
- 4 salad onions thinly sliced
- 250 g 9 ounces ricotta
- 2 tablespoons Parmigiano Reggiano grated
- 3 free-range eggs
- 75 g 2¾ ounces gluten-free breadcrumbs
Serves 6 | Calories 363 (per serving)
Prep 20 mins | Cook 30 mins |
Instructions
For the Sweet Potato Chips:
- Preheat the oven to 200°C (390°F).
- Cut the sweet potatoes into chunky chips and toss them with a little olive oil and cayenne pepper.
- Spread them out evenly on a large non-stick baking tray and roast for 25-30 minutes, stirring once or twice, until they are tender and nicely browned.
For the Kale, Pea & Ricotta Cakes:
- While the sweet potatoes are roasting, cook the kale in a large pan of boiling water for 1 minute, then add the peas and cook for a further 2 minutes until the kale has wilted.
- Drain well, pat dry with kitchen paper, and transfer the kale and peas to a food processor.
- Grate the zest from the lemon and add it to the food processor along with the sliced salad onions, ricotta, Parmigiano Reggiano, free-range eggs, and gluten-free breadcrumbs.
- Pulse the mixture to create a coarse texture.
- Heat a little oil in a large non-stick frying pan.
- Cook spoonfuls of the mixture in batches for 4-5 minutes on each side until they turn golden.
- Keep the cooked cakes warm in the oven while you cook the remainder.
- You should have a total of 18 cakes.
Notes / Tips / Wine Advice:
Serve the kale, pea, and ricotta cakes with the sweet potato chips and lemon wedges.
Enjoy this flavorful and nutritious dish of Kale, Pea & Ricotta Cakes with Sweet Potato Chips!
Enjoy this flavorful and nutritious dish of Kale, Pea & Ricotta Cakes with Sweet Potato Chips!
