Sweet Potato and Kale Cakes

Every time when we want to cook something, we come across various recipes with sweet potato and kale. Let’s puzzle out these vegetables.

The term “sweet potato” means in Latin “Ipomoea batatas”. This plant belongs to the family of convolvulaceae that is the tropics of South America. It was brought to Europe and Africa through Spain after America had been discovered.

Sweet potato is of different colours such as white, pink, yellow or orange. Its pulp is juicy and tender. It contains carbohydrates, calcium, iron, protein, vitamins (C, PP, group B, carotene) and microelements. Sweet potato has more refined carbohydrates (sugar and dextrin) than ordinary potato, and the calories are higher by two times. Have you imagined it?  This is what gives the sweet potato sweetness which is valued by lovers of this great vegetable.

Surely, there some ways of its using. Its tubers are processed into starch, sugar, molasses. Young sweet potato leaves are used in cooking as a fresh vegetable such as asparagus, rhubarb.

As for kale, it is a kind of cabbage. Its leaves are large and curly. Its colour is bluish, green, red, purple.

Kale contains plenty of proteins. So you can even replace meat dishes by this vegetable and gain energy for all day. There are also a lot of vitamins in it. They are A, lutein and zeaxanthin (the kale increases the resistance of our eyes to the sun rays), C, B vitamins, K and PP. The main minerals are calcium, indole-3-carbinol, magnesium, potassium, zinc, selenium, phosphorus, sodium, iron, copper. And all these in one kale! As you see, sweet potato and kale are a real treasure.

So, these vegetables are used in a lot of recipes of salads, puddings, vegetarian dishes. And now we offer you to cook a very delicious dish as Sweet Potato and Kale Cakes.

 

Ingredients:

600 g sweet potatoes

150 g kale (1/2 savoy cabbage)

40 g cheddar cheese

1 clove garlic

1 tablespoon olive oil

1 teaspoon fennel seed, crushed a little

1 teaspoon paprika

Preparation:

Preheat the oven to 180-200 C degrees. Peel and slice the sweet potato. Remove thick stalks from the kale and slice it thinly.

Boil some water in a pan, add the sweet potato and cook for about 10 minutes until tender. Then remove and put aside. Put the kale to the boiling water and cook it for 3 -4 minutes, then drain.

Crush the potato with a fork.

In a frying pan cook the fennel seeds, crushed garlic and paprika for a few seconds. Add the sweet potato and fry for 30 seconds stirring the kale.

Cool a little and stir in the cheese cut into small chunks. Form 4 patties. Grease baking sheet and place them on it. Bake in the oven for 15 minutes. You can serve the dish with sausages, gammon, a poached egg or something to your taste. Bon appetite!

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