Kale and Feta Fritters
These yummy Kale and Feta Fritters with Hummus and Mint are seriously scrumptious. Loaded with flavour and vitamins, they have a crispy exterior and creamy feta interior. Best of all they taste equally good hot, warm, at room temperature or cold out of the fridge.
You will also love that they are a 3 step process to make. Sauté the Kale, combine all ingredients in a bowl, fry them in a pan. Yep. Simple.
But before I show you the recipe, there are some questions I want to ask you…
Do you have a big bunch of kale sitting in the fridge? Can’t get the kids to eat this super-veggie? Well, that is the reason to make them today.
Perfect for lunch, dinner or as a lunchbox snack the next day.
They taste so good the kids won’t even know its kale they’re eating!
Note: For added goodness, I made these with PomPom Paddock Cauliflower Flour. The added goodness of Cauliflower was just what I wanted to serve to my kids and you are in Australia, its worth adding the extra nutrition.
To view details check out the web page:
If you can not access this flour then add plain flour to the mixture instead.
Now let’s start cooking! As always, if you make any of my recipes, I would love to hear your feedback. I am available here via email or you can catch me daily on Instagram and Facebook. Don’t forget to save it on your Pinterest board as well! I have a board named CreateCookShare that you can save. Can’t wait to hear from you. Enjoy x
Makes 12 large fritters or 20 bite size fritters
250g kale, washed, stems removed and finely chopped
1 large brown onion, finely chopped
2 eggs or vegan egg equivalent
250g Greek feta, crumbled
150ml milk of choice
120g plain flour or PomPom Paddock Flour
¼ cup fresh mint, finely chopped
1 teaspoon ground cumin
Pinch of salt
Extra freshly ground pepper
4 tablespoons extra virgin olive oil
1. Add the kale and onion to a large and wide base pan along with one tablespoon of EVOO and sauté for 3-4 minutes. Turn off heat and set aside to start cooling down.
2. In a large bowl combine the kale, onion, eggs, feta, milk, flour, mint, cumin, salt and pepper. Mix well until all ingredients are evenly combined.
3. Add the remaining EVOO to a wide base frying pan. Over a medium heat add a dollop (a heaped tablespoon) at a time of the fritter batter into the frying pan and using the back of the spoon, flatten to form a fritter. Cook for 2-3 minutes before flipping over to cook the other side. You should be able to cook 4 fritters at once. Repeat until all batter has been used. Add extra EVOO if needed.
4. Drizzle with fresh lemon juice and serve warm or cold with creamy hummus, sprouts, watercress salad and mint leaves.