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