KALE AND SWEET POTATO FRITTERS WITH HERB SAUCE

5 small kale leaves (120g)

200g sweet potato, peeled, coarsely grated

3 free-range eggs, lightly beaten ¼ cup self-raising flour 2 tsp paprika ¼ tsp chilli powder Salt and pepper, to taste Olive oil, for frying

Endive leaves and sliced avocado, to serve

HERB SAUCE ¹⁄₃ cup mayonnaise ¼ cup buttermilk 1 tbsp finely chopped fresh coriander 2 tbsp finely chopped fresh mint

Makes 12, prep 20 mins, cook 12 mins WHAT YOU NEED

1 To make herb sauce, combine all ingredients in a small bowl. Refrigerate.

2 Wash kale. Drain. Pat dry with absorbent kitchen paper. Remove leaves by cutting a V-shape either side of the centre stems. Discard stems. Shred leaves. You

3 Place will need 2½ cups. kale in a large bowl with sweet potato, eggs, flour, paprika and chilli. Season with salt and

4 Heat pepper. Mix well. enough oil to cover base of a large frying pan over a medium heat. Add 2 tbsp of kale mixture. Using the back of a spoon, press down gently to shape into a round. Repeat to make 3 more fritters.

5 Cook for about 2 minutes on each side, or until golden brown. Remove. Drain on absorbent kitchen paper. Keep warm by placing them in a single layer on an oven tray, lightly covered with foil, in a very slow oven

6 Repeat (120°C). method twice with remaining kale mixture to make

7 Top 12 fritters. warm fritters with endive and avocado. Serve with herb sauce.