Spinach & Kale Sweet Potato Cakes

March 4th, 2016

Sweet Potato Cakes

Spinach & Kale Sweet Potato Cakes

 

These delicious and easy-to-make sweet potato cakes are great as a dinner appetizer or can also be served for breakfast with a side of nitrate-free bacon.

Sweet potatoes are an excellent source of beta-carotene, an antioxidant which protects our bodies against harmful free radical damage. Some studies suggest that those who consume four servings of beta-carotene rich fruits and/or vegetables per day are at lower risk for developing cancer and heart disease. Aim to support and increase your body’s antioxidant defense by including more beta-carotene rich foods such as broccoli, carrots, pumpkin, kale, asparagus, squash, onions, and sweet potatoes into your daily diet.

 

Spinach & Kale Sweet Potato Cakes

Ingredients

  • 2 medium sweet potatoes
  • 1/2 cup kale stems removed and chopped
  • 1/2 cup spinach chopped
  • 1/4 cup white onion finely chopped
  • 2 Tbsp full fat coconut milk
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1/2 tsp sea salt
  • 1 Tbsp avocado oil

Servings:

Units:

Instructions

  1. Peel the sweet potatoes and cut into ½ inch pieces.
  2. Fill a sauce pan with 1 inch of filtered water. Place sweet potatoes in a steamer basket in the pan and steam until tender- about 12 minutes.
  3. Once tender, transfer the potatoes to large bowl. Add coconut milk and mash until smooth.
  4. Stir in the kale, spinach, onion, cumin, garlic, and sea salt.
  5. Once thoroughly combined, form sweet potato mixture into 6-8 individual patties.
  6. Heat 1 tbsp of avocado oil in a large frying pan over medium-high heat.
  7. Fry patties in pan until lightly browned on both sides.

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