Grate the sweet potato and toss in a bowl with the teaspoon of sea salt. Let the salt draw out the moisture in the sweet potato for 5-10 minutes, while you prepare the other ingredients.
Chop the kale and shallot finely.
Squeeze the kimchi over a colander or strainer, so that the cabbage mixture is as dry as possible. Reserve the liquid; it’s delicious taken as a shot by itself, or added to sauces or dressings.
Working in batches, squeeze the moisture from the sweet potato.
In a medium bowl. combine the sweet potato, kimchi, shallot, and kale.
Sprinkle the flour over the mixture and toss well, so that the vegetables are well coated with flour.
Sprinkle with freshly ground black pepper to taste.
Add the beaten egg mixture and mix well.
Heat a knob of coconut oil in a frying pan. Drop large spoonfuls of the kimchi mixture into the hot oil, pressing to form patties about 1/4 to 1/2 inch thick.
Brown the latkes on one side, then flip them over to cook on the other side.
Serve warm, for breakfast, with a poached egg, perhaps. At dinner, we might serve them with peanut sauce, or cilantro and sour cream.
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