Kale & Sweet Potato Fritters

These fritters, my friends, are a must! Sweet potato’s natural sweetness blends well with sauteed onions and nutritionally rich kale. Garam masala, an Indian spice blend, adds a complex and warming flavor. Plus, only seven ingredients and just one bowl are required, as well as 30 minutes!

For the ultimate snack or side, top with our new mint Chutney! We’ll show you how to do it.

How to make these sweet potato cakes

These cakes are made with a colorful mixture of sweet potatoes, red onions, and kale. These cakes are loaded with beta-carotene, fiber, potassium, and vitamins C and K.

Sauteing vegetables makes them soft and easy to digest. It also brings out their natural sweetness and helps them bind. So much goodness!

Sea salt and garam Masala enhance the natural flavors of the vegetables.

Garam masala is a spicy blend that originated from Northern India. It is not always the same blend of spices, partly because it has become popular in other parts of the world and has undergone changes. Garam masala is common in Pakistani, Nepalese, and Afghani cuisines. We used contained cardamoms, cinnamons, cloves, cumin, black pepper, and coriander.

The cakes can be enjoyed after lightly pan-frying each side (add a generous amount of Mint Chutney to the mix)!



  • 2 cups peeled, grated sweet potato (~1 medium sweet potato)
  • Avocado oil: 1 1/2 tablespoons (plus additional for cakes).
  • Red onion diced to 1 cup (1/2 of a large onion).
  • 2 cups of shredded kale, cut very finely or shredded using a food processor
  • To taste, add 1/2 teaspoon sea salt
  • Garam masala (we prefer the Frontier Brand): 1 1/4 tsp
  • Fourteen cups white rice (or substitute brown rice flour or DIY gluten-free blend ).


  • Mint Chutney


  • Use the grater attachment on a Food Processor or the coarse side to shred sweet potatoes.
  • On medium heat, warm a large skillet with a rim (we like cast iron). Once the oil is hot, add the grated sweet potatoes, kale, and onion. Stirring frequently, sauté for 4-5 mins or until sweet potato and onion are soft and fragrant. Set aside.
  • Add the sauteed vegetables to a large bowl. Sprinkle with salt and garam masala. Stir. Add the rice flour and mix until well combined. The mixture should be slightly tacky but still moldable. If the mixture is too wet, add more rice flour.
  • Then, form into small patties (about 1/4 inch thick) the size of your palm (we used about 14 cups of sweet potato mixture for each cake). Meanwhile, heat the skillet that you used for sautéing your vegetables or a similar one. We prefer cast iron.
  • Add a small amount of avocado oil (we used about 1/2 Tbsp/use more for a crispier result) to the pan once it is hot. The number of cakes should be enough to fit comfortably without being crowded. Pan fry until golden — about 3-4 minutes per side.
  • Optional: To make the cakes even crisper, bake them in an oven at 400 degrees F (204 C) for another 10-15 minutes.
  • Serve with Mint Chutney on top (optional). Fresh is best. Keep leftovers in the fridge for up to three days or in the freezer for up to one month. Reheat over medium heat on the stovetop, in an oven at 350 degrees F (176 Celsius) or in a microwave. Thaw frozen food before reheating.

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