Mini Sweet Potato Kale Cakes

Sweet potato quote

Mini Sweet Potato Kale Cakes


These mini sweet potato kale cakes are perfect as a side dish or an appetizer for a party. They are a good source of fiber, potassium, and Vitamin A and would go nicely with a roasted lemon herb or dijon chicken.


  • 2 medium size cooked sweet potatoes
  • 1 can garbanzo beans
  • 1/2 sweet onion thinly diced
  • 1 cup kale julienned
  • 1/2 tsp smoked paprika
  • Salt and pepper to taste
  • 1 tablespoon extra virgin olive oil


  • Sour cream and smoked paprika (shown), or lemon, or salsa.
  • Directions:
  • Mash garbanzo beans in a large mixing bowl.
  • Add sweet potatoes, onion, kale, smoked paprika, salt and pepper to the mashed garbanzo beans and mix thoroughly.
  • Side dish sweet potato kale cake
  • Heat pan over medium heat and add oil.
  • Use a 1 inch cookie scoop to scoop (a heaping amount of) potato mixture into frying pan and squish down with a spoon.
  • Healthy Food sweet potato chick peas kale
  • Mini Potato cakes
  • Cook for 2-4 minutes each side until golden brown.
  • Eat plain or top with garnish of choice.
  • Enjoy!

Nutrition Facts:

  • Servings: 4 (makes ~24 potato cakes)
  • Serving size: 6 potato cakes
  • Calories: 228
  • Carbs: 32.4 g
  • Fat: 8.8g
  • Protein: 6.5g
  • Fiber: 6.6g
  • Potassium: 526.3g
  • Vitamin A: 174.84%
  • Vitamin C: 52.28%
  • Iron: 10.96%

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