Kale and Kumara (Sweet Potato) Cakes
Makes 20 cakes
Serve these in a burger-bun or as a snack, great for school or work lunch.
1 large potato (agria is best) unpeeled, cut into large pieces, cook and drain
2 medium kumara (sweet potatoes)
, peel, cut to quarters, cook and drain.
½ cup of nuts of your choice (walnuts, brazil nuts, peanuts or a mix of…)
¼ cup mix of sunflower and pumpkin seeds
1 clove garlic peeled
1/2 onion, cut into quarters
A handful of fresh herbs such as oregano, coriander parsley, chopped
1 cup kale removed from stalk and chopped finely
1 teaspoon ground cumin
1 teaspoon ground coriander
1 ½ tsp salt
Place the nuts and seeds on a lined oven tray and roast in a 100 degree oven for 10 - 15 minutes, set aside to cool.
Place the onion and garlic into a food processor and pulse to chop, add the nuts and press on the pulse button until all the nuts are chopped, empty the contents into a mixing bowl.
Drain the potato and kumara well, mash and add to the mixing bowl,
Add the chopped kale, herbs, salt and spices into the bowl and mix.
Now form into cakes by using a Tablespoon to scoop out the mixture (it will be sloppy…) into your hands, form a ball, a little larger than a golf ball and press between your fingers to form cakes, washing your hands so the mixture won't stick to your hands in between cakes, place them gently on lined baking trays, or directly onto a hot, lightly oiled skillet.
Bake for 30 min in a hot oven at 200*celsius.
Let the cakes cool before handling.
Serve or store in the fridge when completely cooled. Enjoy!
Tip: You can freeze these, place on trays in the freezer and bag when frozen.