2 tbsp extra virgin olive oil
2 tbsp rice flour
½ brown onion, finely chopped
¼ cup kale, finely chopped
1 cup cooked sweet potato, mashed
¼ cup full cream milk
4 egg whites
½ tsp nutmeg, ground
Pre-heat the oven to 180°C.
In a large saucepan add a little oil, onion and kale and sauté until brown, approximately 5 minutes. Once cooked, add the flour, cook for a couple of minutes and slowly add the milk until the sauce thickens. Pour into a large bowl and leave to cool for a couple of minutes.
Once cooled add the sweet potato, nutmeg and salt, gently combine. Whisk egg whites to a soft peak. Gently fold, a little at a time, into the sweet potato mixture.
Place 4 small oiled ramekins on a baking tray and fill with the mixture. Cook in the oven for 15-20 minutes.
Serve warm with a garden salad.