Sweet potato and kale fritters

(serves 2)

Adapted from the Healthy hunter

Going out for brunch on Saturday morning as a family is one of those luxuries we really enjoy. There's something special about it, and especially sweet now that our little one loves it when we get 'a coffee for mummy and daddy and a baby-cino for me'. I personally love it because it's a chance to eat something different for breakfast and well, just take some time out together. On one of these occasions we tried some sweet potato and crispy kale fritters. Clearly, they made an impression and we have been trying to recreate it since - well, every time we have leftover roasted sweet potato anyway. Hubby worked out this perfect recipe, but it took a bit of convincing and a few trials for me to note down the recipe. 

Prep time: 15 min 

Cooking time: 15 min

Ingredients
1 cup chopped kale (about 5 leaves)
1 cups roasted sweet potato or about 200g raw sweet potato coarsely grated
2 stems of shallots, finely chopped
2 eggs, lightly beaten
1/3 cup plain flour
1 tsp paprika
1/2 tsp ground turmeric
salt and pepper
dollop of aioli, to serve

Method
1. Prepare the ingredients by roughly chopping the kale and removing the stem. Combine the roasted sweet potato (or the raw grated sweet potato), shallots and eggs. Mix to combine.

2. Add in the flour, paprika, turmeric, salt and pepper and combine.

3. Heat a pan on medium heat, add in half a tablespoon of oil then spoon in about two tablespoons of mixture, roughly shape it into a circle then pan-fry on each side for about 3-5 minutes until brown. 
4. Remove and serve warm with a drizzle of aioli, or a dollop of aioli on the side.