Kale, Pea & Ricotta Cakes with 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.

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.