Sweet Potato-Kale Medaillons



Sourcemodified from internet
Prep time30 minutes
Cooking time30 minutes
Total time1 hour


I chose Italian style seasonings and baked the medaillons. You can also fry them for more crispiness.

I really like them with tomato sauce. 

If you make balls, you can use them as vegetarian replacement for meatballs...



medium sweet potatoes (peeled and cubed)
1 c
kale leaves (finely chopped)
1⁄2 c
onion (finely chopped)
1 t
garlic (minced, add more if you like)
1 T
Italian seasoning (add more or less, to taste)
salt and black pepper (use to taste.)
3 T
psyllum husk powder (or use flaxseed meal, freshly ground)
3⁄4 c
flaxseed meal (freshly ground, if possible)
1 T


Preheat oven to 375F. Line a baking sheet with parchment paper.

Steam sweet potatoes until very tender, about 20 min. Add with 1 Tbsp. butter to a bowl and mash with potato masher. Add onion, garlic, kale, season with salt and black pepper. Ad cayenne pepper, if desired. 

If too wet to form medaillons or balls, ad psyllum husk powder or flaxseed meal as needed. Mix well. 

Pour 3/4 cup flaxseed meal in a shallow bowl.

Form small balls or patties with wet hands, then roll in flaxseed meal to coat.

Put on baking sheet.

Bake about 25 -45 min depending on desired crispness. Enjoy! 



These medaillons can also be made as balls, kinda vegetarian "meatballs".

Play with the flavorings and adjust to your taste.

They stay well in the fridge or freezer. Can be reheated by themselves or in sauce of your choice.

I really like them with tomato or meatsauce (I am not completelyvegetarian) . Yummy