Kale, pea & ricotta cakes with sweet potato chips

This colourful meat-free supper is as appetising as it looks. If you’re serving fewer than six people, pair any leftover cakes with a salad for lunch the next day. 

  • Preparation time: 20
  • Cooking time: 30
  • Total time: 50 minutes

Serves: 6

Ingredients

3 sweet potatoes

2 tbsp olive oil

1/2 tsp cayenne pepper

250g pack essential Waitrose Kale

190g pack Waitrose Popped Garden Peas

1 lemon

4 salad onions, thinly sliced

250g tub essential Waitrose Italian Ricotta

2 tbsp grated Parmigiano Reggiano

3 medium essential Waitrose Free Range Eggs

75g wholemeal breadcrumbs

Method

1. Preheat the oven to 200°C, gas mark 6. Cut the sweet potatoes into chunky chips and toss with a little oil and the cayenne. Spread out evenly in a large non-stick baking tray and roast for 25-30 minutes, stirring once or twice until tender and nicely browned.

2. Meanwhile, cook the kale in a large pan of boiling water for 1 minute, then add the peas and cook for a further 2 minutes until the kale has wilted. Drain well, then pat dry with kitchen paper and transfer the kale and peas to a food processor.

3. Grate the zest from the lemon, then add to the food processor with the remaining ingredients. Pulse to make a coarse mixture.

4. Heat a little oil in a large non-stick frying pan and cook spoonfuls of the mixture, in batches, for 4-5 minutes each side until golden. Keep warm in the oven while you cook the remainder – you should have 18 in total. Serve with the sweet potato chips and lemon wedges.