Sweet Potato, Carrot and Kale Cakes
Its hard to come up with new veggie side options sometimes. the go-to is to steam or bake something, or have a salad. I wanted to find a new way to eat veggies so I came up with sweet potato, carrot and kale cake.
2 cups of cooked mashed sweet potatoes
2 cups of cooked shredded carrots
2 cups of frozen chopped kale, thawed
1/2 cup of frozen chopped onion, thawed
1/2 teaspoon of grated ginger
1/2 teaspoon of sea salt
1/2 cup of oat flour or whole wheat flour
1/2 cup of oat flour or whole wheat flour in a seperate bowl for coating
Preheat oven to 375.
Mix all the ingredients well and use an icecream scoop to scoop out exact portions onto a plate. once all of the mixture is individually scooped, have a foil lined sheet tray, sprayed with nonstick cooking spray or Olive oil, ready next to your flour for coating. take each scoop of veggies and coat with the flour, pat down into a disc and place on the cookie sheet tray.
Cook your veggie cakes for 25-30 minutes until the edges look brown.
I served mine with roasted turkey breast. I roasted a 6 lb turkey breast at 350 for about 2 hours (90 minutes covered with foil, 30 minutes uncovered) and then turned the oven off and pulled the turkey out after 30 minutes. I seasoned the skin with olive oil, and heavily salted and peppered it. before serving remove the skin, and weep inside that you can’t have it..but trust me, it helps season the breast underneath, and helps keep it moist.