Kale & Sweet Potato Fritters

Jump to Recipe
Bowl of mint chutney next to a pan of sweet potato fritters

Friends, these fritters are a must try! The natural sweetness of sweet potato blends beautifully with sautéed onion and nutrient-packed kale. Indian spice blend garam masala adds complex, warming flavor. Plus, just 7 ingredients, 1 bowl, and 30 minutes required!

Top with our new love, mint chutney, for the ultimate side or snack! Let us show you how it’s done.

Red onion, kale, avocado oil, rice flour, sweet potato, garam masala, and salt

How to Make These Sweet Potato Fritters

Sweet potatoes, kale, and red onion form the colorful base for these fritters. They’re loaded with beta-carotene and also supply fiber, potassium, and vitamins C, K, B6, and more!

Sautéing these veggies makes them tender and easy to digest while also bringing out their natural sweetness and helping them bind. So much goodness!

Bowl of red onion, shredded kale, and shredded sweet potato

The vegetables have naturally brilliant flavors that are enhanced by sea salt and garam masala.

Garam masala is a blend of warming spices that originated in Northern India. The exact spices used vary, in part because its popularity has spread to other regions and the blend has been modified along the way. Garam masala is popular in Pakistani, Nepalese, Bangladeshi, and Afghani cuisines. The product we used included cardamom, cinnamon, cloves, cumin, black pepper, and coriander.

Bowl with shredded sweet potato, kale, red onion, salt, garam masala, and rice flour

Adding rice flour helps these fritters hold together even better and creates a crisp exterior.

Forming a sweet potato fritter over a mixing bowl

After lightly pan frying on each side, the fritters are ready to enjoy (enhance with a generous scoop of mint chutney)!

Partially cooked sweet potato fritters in a cast iron skillet

We hope you LOVE these fritters! They’re:

Crisp on the outside
Tender on the inside
Infused with garam masala
Quick & easy
& SO delicious!

Enjoy as a side or prepare a batch to enjoy as snacks throughout the week! They pair especially well with our Easy Kitchari (Instant Pot Friendly!), Vegan Palak Paneer with Curried Tofu, Curried Quinoa Salad, and Coconut Curried Golden Lentils (20 Minutes!).

Into Fritters? Try These Next:

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Stack of sweet potato fritters topped with mint chutney

Kale & Sweet Potato Fritters

Super flavorful sweet potato fritters with kale, onion, and garam masala. Plant-based, gluten-free, and SO delicious! Just 7 ingredients, 1 bowl, and 30 minutes required!
Author Minimalist Baker
Flipping a sweet potato fritter in a skillet
4.88 from 25 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 (Fritters)
Course Side, Snack
Cuisine Gluten-Free, Indian-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days



  • 2 cups peeled, grated sweet potato (~1 medium sweet potato)
  • 1 ½ Tbsp avocado oil (plus more for cooking fritters)
  • 1 cup diced red onion (~1/2 large onion)
  • 2 cups shredded kale (cut very small or shredded in a food processor)
  • 1/2 tsp sea salt, to taste
  • 1 ¼ tsp garam masala (we like Frontier brand)
  • 1/4 cup white rice flour (or sub brown rice flour or DIY GF blend)

FOR SERVING optional


  • Shred sweet potato using either the coarse side of a box grater or the grater attachment of a food processor.
  • Heat a large rimmed skillet (we prefer cast iron) over medium heat. Once hot, add oil, onion, grated sweet potato, and kale. Sauté for 4-5 minutes, stirring frequently, or until the onion and sweet potato are tender and fragrant. Set aside.
  • To a large mixing bowl add sautéed vegetables, salt, and garam masala and stir. Then add rice flour and stir until combined. You should have a slightly tacky but moldable mixture. Add more rice flour as needed if too wet to handle.
  • Form into thin (roughly 1/4-inch-thick) patties the size of the palm of your hand (we used ~1/4 cup of sweet potato mixture per patty). In the meantime, wipe down and heat the large rimmed skillet you used to sauté your vegetables, or another one (we prefer cast iron or non-stick).
  • Once hot, add a little avocado oil to lightly coat the bottom of the pan (we used ~1/2 Tbsp // use more for a crispier effect). Add enough fritters to comfortably fit without crowding. Pan fry until golden brown — ~3-4 minutes on each side.
  • Optional: For even crispier fritters, continue baking in a 400 degree F (204 C) oven for 10-15 minutes.
  • Serve hot topped with mint chutney (optional). Best when fresh. Store leftovers covered in the refrigerator up to 3-4 days, or in the freezer up to 1 month. Reheat on the stovetop over medium heat, in a 350 degree F (176 C) oven, or in the microwave until hot. If frozen, thaw slightly before reheating.



*Nutrition information is a rough estimate calculated with 2 Tbsp (30 ml) avocado oil and without optional chutney.

Nutrition (1 of 6 servings)

Serving: 1 fritter Calories: 99 Carbohydrates: 15.5 g Protein: 1.5 g Fat: 3.7 g Saturated Fat: 0.5 g Polyunsaturated Fat: 0.6 g Monounsaturated Fat: 2.5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 218 mg Potassium: 192 mg Fiber: 2 g Sugar: 2.9 g Vitamin A: 5068 IU Vitamin C: 9.8 mg Calcium: 37.8 mg Iron: 0.5 mg

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

If you love this recipe...

Get Our Fan Favorites eBook Here!

Reader Interactions

Leave a Comment & Rating!

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!

My Rating:

  1. Karen says

    Delicious! I am such a fan of your zucchini fritters, which freeze so well. I wasn’t sure how these would hold together with only a flour to bind the vegetables.
    Reading some of the comments from those who experienced this, I added 2 small eggs and used chickpea flour. They held together very well!
    I will make the sauce, too.
    Another MB winner, thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy both recipes, Karen! Thank you for the lovely review and for sharing your modifications! xo

  2. J C says

    Very tasty. I used it as an excuse to use up some broccoli sitting in the fridge since I didn’t have an other greens. Despite the broccoli being suspended in the sweet potato instead of meshing with it, they held together really well. As someone else recommended, I used tapioca flour instead of the rice flour. My husband, the toddler, and myself loved them. And even the 4 year old ate some without complaining despite not being a big fan of anything with broccoli or onions in it. Definitely a make again recipe for our family, and I’m already planning on seeing what other veggies I can make work in it.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We’re so glad they were a hit with the whole family. Thank you for the lovely review and for sharing your modifications! xo

  3. Monica says

    I made these tonight and they are spectacular! Definitely put them in the oven if you can to get them extra crispy. I used quite a bit more oil than the recipe calls for because I found that the sweet potatoes and onions were sticking to the bottom of the pan. In retrospect, I should have used a nonstick. But apart from them being a little more oily than I prefer, the taste is delicious. I will say mine did not turn out as round and perfect as in the photos!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you for sharing your experience, Monica! We’re glad you enjoyed them overall! xo

  4. Simone says

    Wondering what I did wrong here – the fritters never got crispy on the outside, instead the bottom layer just stick to the pan every time I went to flip one, leaving a gooey outside. I used to suggested amount of oil, and a stainless steel pan. Any advice?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Simone, sorry that happened! A stainless steel pan is likely the issue. It is more prone to sticking than a cast iron or non-stick. For stainless steel, you can try more oil and making sure the pan/oil gets hot enough before adding the fritters. Hope that helps for next time!

  5. Harper says

    While I never succeed in having fritters maintaining their form, it’s really the taste that matters, and let me tell you! These were very tasty. The mint chutney would’ve been divine with these, but I sadly did not have the ingredients. Another hit from the Minimalist Baker!

  6. Jen says

    These fritters are fabulous! I added 3 cloves of garlic which I added at the fritter stage. I also subbed out the rice flour with tapioca flour for a paleo diet. They were so sweet and crunch and a little but chewy (in a good way :) Highly recommend

  7. Stephanie says

    I whipped them up tonight. Delicious! I seasoned them with curry powder in place of the garam masala and used almond flour in place of rice flour. They held together in the pan. A successful recipe!!

  8. Meredith says

    These were really good. I used beet greens (just the leaves), AP flour, and only two eggs. I didn’t really measure the veggies or quinoa, amounts are flexible. I made a lemon/dill/garlic greek yogurt sauce to top them.

  9. Lu says

    Mumsfilibaba! (translation: soooo delicious! Yummy! etc)

    While the swedish stores have yet to market kale (no the season yet) I did use spinach instead, and it was very tasty indeed. Perfect meal. Had with veggie bacon. might have taken with some lingonberry sauce, no mint chutney / sauce at home, but I forgot to add.. but it went down with each enjoyable bite.

  10. Michaela VanOmmen says

    Made this for dinner tonight, I replaced the rice flour with AP flour and it worked great. We ended up making two batches and put radishes and kraut on top of the second batch, super tasty. Let’s be real here, these are the fanciest latkes on the block.

  11. Rachel says

    This was the first thing I made after getting over a stomach bug, and it was light enough on my stomach but delicious enough that there were no leftovers. I used yukon golds, yellow onion, and lacinato kale because that’s what I had. I think sweet potato would have been even better to compliment the cinnamon in the garam masala. I added additional garlic and cumin and I thought it needed it. I also substituted Bob’s Red Mill Gluten-Free all purpose flour. The texture was a little gummy but that might have been the potato starch. Make sure you eat them hot with a herby-yogurty-lemony-chutney-sauce. So good.

  12. Liz D says

    I made these tonight. Used a non stick frying pan. The flavor was so good! But they just had a bit too much moisture to crispen up a lot. I even put them in the oven but that seemed to make them more soft than when I was done frying them…
    5 stars on flavor but like 3 stars for them not being a crispy fritter like I thought they would be.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Liz, glad to hear you enjoyed the flavor, but bummer that the texture wasn’t what you were hoping for! You could try adding more flour or cooking at a higher heat in a cast iron skillet to help them crisp up.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Desiree, we think both of those would contribute too strong of a flavor. But let us know if you try it!

  13. Judy Kromschroder says

    Awesome 🤩 we loved them!!! Simple yet delicious and nutritious ingredients and simple easy to follow instructions gave this recipe a 5 star review. Thank you very much for sharing your recipe !!!

  14. Samantha says

    Wow! These are quick and easy and very yummy and moreish! Thanks for the recipe. I shall make these again.

  15. Michael says

    Got to be honest, I wasn’t sure I was going to like this. But once they were done, we scarfed them up. Adding the gram masala transformed the veggie mix into something delicious! I used brown rice flour as that’s all I could find at the store but it worked fine. Also made the mint chutney as suggested. I didn’t dry the mint and cilantro thoroughly enough so the chutney was a little runny but I can fix that next time.

    I stuck with the recipe amounts for the first time but next batches will have more jalapeno. Other than that I won’t make any changes. Loved it and they reheat really well in the air fryer! Thank you for sharing this recipe!

  16. Laura says

    I made these and love them! The Garam Masala balanced the sweetness of the potatoes perfectly. I will definitely make these again and again. It was also quick and easy to make them with a food processor!

  17. Patricia Hall says

    I made this and loved it. The only alteration I made was that I added other salad greens because I only had one stalk of kale. I had it with mango chutney instead of mint. Delicious…I highly recommend. And easy too!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Wonderful! We’re so glad you enjoyed it! Thank you for the lovely review, Patricia! xo

  18. Shreya Hegde says

    The flavour was amazing! I made the fritters and used them in a burger with beetroot yogurt dip, salad and a bit of cheese. I am not vegan but love how flavoursome and nutricious all of your recipies are! My only feedback is that the rice flour, although a neccessary binder, had a strange grainy texture in the fritters… i might try make it again and experiment with chickpea flour or saute the veggies for longer…

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you for sharing, Shreya! We’re so glad you enjoyed them overall. Let us know how it goes with the chickpea flour!

  19. Val says

    I made these with high hopes, as I love sweet potatoes and kale. My csa provided the kale and onions. However, even using 1/2 c of flour, there was little patty-ness about them, more like scrambled veg. In the end they tasted good, but looked nothing like yours and not presentable to guests. The combination was great; I might just use the veg as a filler for wraps.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Val, So sorry to hear they didn’t turn out as expected! We wonder if maybe the veggies needed to cook longer to draw out more moisture? Glad you enjoyed the flavor though!

  20. Deborah says

    Excellent! I added two beaten eggs to add protein and for additional binding. I cooked mine on the grill – we loved them!

  21. Kristen says

    Read the recipe and immediately had to make them! Absolutely delicious with the mint chutney. I made them as written and the recipe was simple to follow. Would definitely make again!

  22. Michele says

    Really tasty and I used potato starch since I had it in the kitchen. Might try the curry suggestion too as that sounds very good.

  23. Sophie says

    These were delicious! I think they might become a new staple for me, they were so easy to make and so full of flavour for so few ingredients!

  24. Mary says

    Can I make this or any recipe with regular flour if we’re not gluten intolerent? I usually have white and whole wheat pastry around.

  25. Noreen Etto says

    Great recipe! Looks delicious! Can you bake them instead of fry them? I had a gall bladder removed regrettably many years ago so I try to cut the oil and frying. Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Noreen, we didn’t test it that way, but think it could work. We’d suggest 400 F for ~30 minutes. Just know it won’t turn out quite as flavorful and crispy without the oil. Let us know if you try it!

  26. Aibreán says

    What can I use in place of Garam Masala? I don’t know why but my stomach really has a bad reaction to this, yet I can use each individual spice in the Garam Masala without incident.