Sweet Potato & Kale Veggie Cakes

Whisk panko, almond meal, rice flour, flax, baking soda, salt, and pepper together in large bowl. Add eggs and whisk until well combined. Stir in onion and garlic. Then use your hands or a wooden spoon to toss the flour mixture with the sweet potato and kale, mixing very thoroughly. Each piece of kale and potato should be coated in “batter”, but the mixture may look loose, like it won’t form cakes. (It will, don’t worry!)

Heat oven to 175 F.

Heat a large, non-stick skillet over medium and add the canola oil. Once hot, use a muffin/ice cream scoop or measuring cup to scoop ¼ packed cup of the mixture and gently release it into the hot oil. A 10” skillet should hold 3 cakes at a time. After a minute, press cakes down with a spatula so they start to bind. After 4 minutes, when cakes are golden brown on one side and starting to hold together (the exposed side will still be a little loose), gently scoop and flip each cake with a spatula. Press down again and cook another 4 minutes, until golden to brown on the second side. Drain finished cakes on paper towels. To keep warm while cooking remaining cakes, place on a warm baking tray in the 175 F oven.

Notes: Serves 6 to 8 as an appetizer. Cook time indicates total time to fry all the cakes.