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Kale, pea & ricotta cakes with sweet potato chips
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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.
3 sweet potatoes
2 tbsp olive oil
1/2 tsp cayenne pepper
250g pack essential Waitrose Kale
190g pack Waitrose Popped Garden Peas
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
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.
Typical values per serving:
Champteloup Sauvignon Blanc
This recipe was first published in March 2017.