HEMP CRUSTED SWEET POTATO KALE CROQUETTES
Kale, the queen of greens, is transformed into a silky smooth croquette with sweet potatoes, packed with vitamin A to support healthy skin and a strong immune system. The perfect make-ahead food for gatherings, they also make an excellent finger food for babies ready to feed themselves. The omega 3 fats in hemp seeds support a healthy nervous system and provide vital minerals like iron for growing kids (or busy adults!).
Makes 20 croquettes
Dairy Free, Gluten Friendly, Nut free, Vegan, Vegetarian
INGREDIENTS
1 tablespoon (15ml) extra virgin olive oil
2 cups (500ml) sliced kale leaves, stems reserved and diced
1 small onion, diced
1 tablespoon (15ml) minced fresh jalapeño
1 clove garlic, minced
¼ teaspoon (1ml) salt
2 cups (500ml) peeled and cooked sweet potato
1 tablespoon (15ml) ground flax seed
1 tablespoon (15ml) bread crumbs of your choice
1/3 cup (80ml) Planet Superfood Super-Seed Mix
2 tablespoons (30ml) extra virgin olive oil
½ teaspoon (2.5ml) ground cumin
½ teaspoon (2.5ml) salt
Freshly ground pepper
2 tablespoons (30ml) bread crumbs of your choice
4 tablespoons (30ml) Planet Superfood Super-Seed Mix
4 tablespoons (30ml) nutritional yeast
salt
METHOD
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Prepare a rimmed baking sheet with a piece of parchment.
In a medium sauté pan, heat olive oil over medium heat and add the kale stems and onion, stirring occasionally, for 5-7 minutes or until onion is soft and glossy. Add kale leaves, jalapeño and garlic, and cook for 3 minutes, stirring often so the garlic doesn’t burn. Season with ¼ teaspoon of salt and set aside.
In a food processor, add the kale mixture, along with the sweet potato, flax, bread crumbs, hemp seeds, cumin, olive oil, salt and pepper. Puree until it has the texture of mashed potato but you can still see some kale pieces. The mixture will be quite soft but this is what you want so it stays moist during the baking process.
In a small bowl, mix the remaining hemp seeds, breadcrumbs and nutritional yeast with a big pinch of salt.
Working with wet hands so the mixture doesn’t stick, scoop about 1 tablespoon of croquette mixture and roll into a 1-inch by 2-inch log and place into the crust mixture. Use a spoon to coat the croquette and gently place the crusted croquette on the parchment. Repeat until all the croquettes have been made. If the dough starts to stick to your fingers, just rinse and re-wet hands.
Bake croquettes for 17-18 minutes until crust turns golden. Let cool for ten minutes before handling. Serve warm or at room temperature.
Can be made up to three days in advance and rewarmed in a 350-degree oven for 10-15 minutes.
