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    Kale, pea & ricotta cakes with sweet potato chips

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    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


    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


    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.

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