Sweet Potato & Kale Veggie Cakes Recipe

Name: Sweet Potato & Kale Veggie Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cups Panko Breadcrumbs (gluten Free If Desired); 1/4 cups Almond Meal; 2 Tablespoons Brown Rice Flour; 1/2 Tablespoons Ground Flaxseed; 1 teaspoon Baking Soda; 1 teaspoon Kosher Salt; 1/4 teaspoons Ground Black Pepper; 3 whole Large Eggs; 3/4 cups Diced Yellow Onion; 2 cloves Garlic, Peeled And Minced; 1- 1/2 cup Shredded Sweet Potato (peeled First; For 1 1/2 Cups I Used 1 Small Potato); 2- 1/2 cups Finely Chopped Green Kale, Stems Discarded; 2 Tablespoons Canola Oil

Servings: persons

1/4 cups Panko Breadcrumbs (gluten Free If Desired)
1/4 cups Almond Meal
2 Tablespoons Brown Rice Flour
1/2 Tablespoons Ground Flaxseed
1 teaspoon Baking Soda
1 teaspoon Kosher Salt
1/4 teaspoons Ground Black Pepper
3 whole Large Eggs
3/4 cups Diced Yellow Onion
2 cloves Garlic, Peeled And Minced
1- 1/2 cup Shredded Sweet Potato (peeled First; For 1 1/2 Cups I Used 1 Small Potato)
2- 1/2 cups Finely Chopped Green Kale, Stems Discarded
2 Tablespoons Canola Oil

1
Whisk panko, almond meal, rice flour, flax, baking soda, salt, and pepper together in large bowl.
2
Add eggs and whisk until well combined.
3
Stir in onion and garlic.
4
Then use your hands or a wooden spoon to toss the flour mixture with the sweet potato and kale, mixing very thoroughly.
5
Each piece of kale and potato should be coated in batter, but the mixture may look loose, like it wont form cakes.
6
(It will, dont worry!)
7
Heat oven to 175 F.
8
Heat a large, non-stick skillet over medium and add the canola oil.
9
Once hot, use a muffin/ice cream scoop or measuring cup to scoop 1/4 packed cup of the mixture and gently release it into the hot oil.
10
A 10 skillet should hold 3 cakes at a time.
11
After a minute, press cakes down with a spatula so they start to bind.
12
After 4 minutes, when cakes are golden brown on one side and starting to hold together (the exposed side will still be a little loose), gently scoop and flip each cake with a spatula.
13
Press down again and cook another 4 minutes, until golden to brown on the second side.
14
Drain finished cakes on paper towels.
15
To keep warm while cooking remaining cakes, place on a warm baking tray in the 175 F oven.
16
Notes: Serves 6 to 8 as an appetizer.
17
Cook time indicates total time to fry all the cakes.

386

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 cups Panko Breadcrumbs (gluten Free If Desired), 1/4 cups Almond Meal, 2 Tablespoons Brown Rice Flour, 1/2 Tablespoons Ground Flaxseed, and more.

Yes, Sweet Potato & Kale Veggie Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sweet Potato & Kale Veggie Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions