Sweet-Potato Pancakes Stuffed with Kale & Cheese
Vegan cheesy sweet potato pockets with cashew feta, vegan mozzarella, and kale.
Equipment
- Baking Tray
- Potato Masher
Ingredients
Sweet Potato Patties
- 3-4 Sweet potato Soft after baking for an hour at 190 ° C degrees
- 3-4 Tbsp. Potato starch 1 Tbsp. for each potato
- ½ Tsp Salt
- ½ Tsp Black pepper
Kale & Cheese Filling
- 200 Gram Kale Blanched separated from the stem and chopped
- 150 Gram Grated mozzarella.
Cashew Feta Cheese * Best making 2 hours prior or use a store-bought vegan cheese.
- 150 Gram Firm tofu
- 1 Cup Unsalted cashews
- 1 Cup Water
- 3 Tbsp. Agar flakes or 1 Tbsp. agar powder
- 2 Tsp Salt
- 1 Tbsp. Nutritional yeast
- 1 Tsp Garlic Powder
Instructions
Sweet Potato Patties
- Wrap the sweet potatoes in foil and bake in the oven at 190 ° C until completely softened, about an hour. When ready, remove the peel and mash the sweet potatoes with a fork/masher.
- In a bowl, mix the sweet potato puree with potato starch and spices.
Kale & Cheese Filling
Vegan Cashew Feta
- In a small saucepan, bring the water to a boil along with the agar flakes. Mix well until the water thickens.
- Blend the cashews with a quarter cup of their soaking water, tofu, and spices to a smooth consistency.
- Pour agar water into the blender and continue to blend until the mixture is smooth. Pour into a container to set in the refrigerator for at least 2 hours.
Stuffing The Patty
- Oil your hands with a little oil, take a tbsp. of the sweet potato puree and arrange the puree in a circle inside your palm. Add a tbsp. of the filling in the center of the puree. Add another tablespoon of the sweet potato puree over the filling and close so that the puree wraps around the filling and shape into a round pancake with your hands.
- Repeat to form all the patties and heat about a quarter cup of oil in a frying pan over medium heat.
- Fry each pancake for about 7 minutes on each side and transfer to a plate with a paper towel.