Sweet Potato Collard Cakes

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 265.3
  • Total Fat: 14.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 691.1 mg
  • Total Carbs: 23.0 g
  • Dietary Fiber: 4.4 g
  • Protein: 7.6 g

View full nutritional breakdown of Sweet Potato Collard Cakes calories by ingredient


Introduction

I wanted to use items that wouldn't parish right away and would be relatively easy to make, so I used Dr. Praegers frozen sweet potato pancakes, Alexis hashbrowns and frozen chopped collard greens. They are pretty tasty but even with the hefty amount of olive oil, they didn't turn out as crispy as I would like. It could be how thick they were or still too much moisture, I don't know. But they were still delicious! Any tips on how to make these better is always apreciated! I wanted to use items that wouldn't parish right away and would be relatively easy to make, so I used Dr. Praegers frozen sweet potato pancakes, Alexis hashbrowns and frozen chopped collard greens. They are pretty tasty but even with the hefty amount of olive oil, they didn't turn out as crispy as I would like. It could be how thick they were or still too much moisture, I don't know. But they were still delicious! Any tips on how to make these better is always apreciated!
Number of Servings: 4

Ingredients

    1/3 package of frozen collard greens, defrosted and drained as much as possible.

    1 tbls apple cider vinegar

    1-1 1/2 c frozen hashbrowns

    2 Dr. Praeger's sweet potato patties defrosted and broken into bits

    1/2 small onion chopped

    1 clove of garlic minced

    1/2 c eggbeaters egg whites

    3 Tbls chickpea flour

    1/2 tsp salt

    Pepper to taste

    4 tlbs olive oil (or less if you want less fat)

Directions

1. after defrosting and draining collards and sweet potatoes put in bowl with all ingredients except olive oil.

2. Add olive oil to pan and drop large spoonfuls of mixture on to heated pan. Flatten a bit and cook for aprox 5 min ea side on medium low heat.

Makes about 4 servings.




Serving Size: 3 pancakes

Number of Servings: 4

Recipe submitted by SparkPeople user ETHERIALAURA.