Kale, chickpea and sweet potato cakes 

Kale, chickpea and sweet potato cakes 

by Food By Jill

I last posted a recipe in January and effectively it feels like a lifetime ago. The last three months have flown out of the window, and although loads has been happening, I feel like I’ve gotten nothing done! Do you think we can press the reset button and just go back to the 1st of January (without the hangover)  

This recipe was a quick one, developed over maybe 20 minutes using what I had in my fridge and pantry. That’s the best type of cooking, I believe, because you are able to experiment and create, which is always a good thing. 

Handle these babies with care, as they are fairly fragile, but pack power, crunch, and loads of flavor!  

Kale, chickpea and sweet potato cakes


  • 1 large sweet potato, roasted in the oven until soft, remove skin 
  • 3 big leaves of curly kale, stalks removed 
  • 1 cup of chickpeas 
  • 2 cloves of garlic, minced 
  • 1 small chilli, chop finely 
  • 1 cup of peas (I blanched them in vegetable stock to just soften them) 
  • 3 purple spring onions 
  • A hand full of soft herbs, I used coriander and basil 
  • 1 cup of Panko crumbs / or normal bread crumbs 
  • 1 cup of white sesame seeds 

Process all the ingredients in a food processor, besides the breadcrumbs 

Season well with salt and pepper 

Remove from the food processor and add to a bowl. 

Add half the the breadcrumbs, you want a slightly firm, but not dense mixture, basically able to shaped but not too stiff. 

If you need to add more breadcrumbs, do so. 

Shape them as you big or small as you want, I got about 12 mini cakes 

Coat in sesame seeds 

Place on a greased tray and bake in an oven on 200C until they are slightly golden 

It’s a fragile cake, so handle with care 

   
    

  

  

  

❤️

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