Happy Monday, everyone! I hope you all had a wonderful weekend and enjoyed the Super Bowl! I was totally in it for the commercials, and I have to say, there were some pretty good ones this year. I think my favorite was the McDonald’s one that showcased the campaign they’re running through the month of February, “pay with lovin.” How great is that?! What better way to get people to stop in their tracks on any random day and be reminded to tell someone they love what they mean to them in exchange for a meal. We certainly need more campaigns like this out there. Spread that love, people! There’s no time like the present and this is the best month to start.;)
For today’s recipe, Sweet Potato and Kale Cakes, I figured a nice little meatless monday post was in order since there’s a chance we’re overloaded on burgers and wings from the big game. Sweet Potato and Kale cakes are one of those handy dandy breakfast, lunch or dinner recipes that I love. They start out vegetarian, but you could certainly top them with a shredded or sliced meat of your choice. I think they’re pretty yummy all on their own topped with a few slices of avocado, tomato and a big dollop of the chipotle ranch sauce. If I can ever figure out how to poach an egg, I’m going to try putting that on top as well. The list of must attempts in the kitchen gets a bit longer.
Sweet Potato and Kale CakesSERVES 6 PrintDownload
- Sweet Potato and Kale Cakes :
- 3 medium to large sweet potatoes
- 1 bunch of kale
- 1 medium red onion
- 2 eggs
- 2 Tbsp of ground coriander
- 1 Tbsp of cumin
- 1 cup of bread crumbs (use gluten free if need be)
- 1 cup of flour (use gluten free blend if need be)
- olive oil
- salt and pepper to taste
- Chipotle Ranch Sauce :
- 1 Tbsp of dry ranch dressing (you can make your own by following this recipe)
- 1/2 cup of greek yogurt
- 1 Tbsp of light mayo
- 1 chipotle pepper in adobo sauce (about 1 Tbsp)
- Line a baking sheet with foil. Wash the sweet potatoes and snip the ends off with a knife. Place the sweet potatoes on the baking sheet and roast in a 400 degree oven for about 45 minutes to an hour until the potatoes are cooked through. Remove from the oven when they're done cooking and allow them to cool completely.
- Prepare the kale by washing it. Cut out the middle stem and chop the leaves into bite size pieces. Next, chop the onion.
- Heat up a medium size skillet with 2 tablespoons of olive oil to medium heat. Add the onion and kale and a sprinkle of salt and pepper. Cook for about 10 minutes until the mixture is cooked down. Remove from the heat and allow it to cool.
- Add the cooled and peeled sweet potatoes to a bowl. Mash with a fork. You can also whiz these through a food processor before adding them to the bowl. Add in the kale and onion mixture. Next add the eggs, cumin, coriander, 1/2 tsp of salt and pepper and the bread crumbs. Mix well.
- In a shallow bowl, add the flour. Take a scoop of the sweet potato mixture and form it into a patty. Coat it in flour and then place it on a plate lined with either foil or wax paper. Repeat with the remaining sweet potato mixture until you get about 6 patties. Refrigerate patties for 30 minutes so they set.
- Heat up a skillet with about 2 tablespoons of olive oil to medium high heat. Add 3 of the patties and cook for about 5 minutes on each side until they are browned and crisp.
- To make the chipotle ranch sauce, combine the yogurt, ranch dressing, mayo and adobo pepper. Mix well.
- Serve and enjoy!