Name: Kale, Pea & Ricotta Cakes with Sweet Potato Chips
Ingredients: 3 sweet potatoes; 2 tablespoons olive oil; ½ teaspoon cayenne pepper; 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

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.

Kale, Pea & Ricotta Cakes with Sweet Potato Chips

Ingredients

For the Sweet Potato Chips:

For the Kale, Pea & Ricotta Cakes:

Serves 6 | Calories 363 (per serving)

Prep 20 mins | Cook 30 mins |

Instructions

For the Sweet Potato Chips:

For the Kale, Pea & Ricotta Cakes:

Notes / Tips / Wine Advice:

————————————————————————————————–