These fritters were inspired by a recent lunch with a girlfriend at Sprout Wholefoods in Willoughby
I decided to give them a go for Meat-free Monday
Luckily I already had most of the ingredients – and my first attempt worked!
Although I have to admit that I didn’t have any quinoa, so I used amaranth (see below if you don’t know what it is), which was a great replacement
And for those of you who baulk at the idea of kale, you could use spinach, or frankly, any other vegetable that you perhaps grate (zucchini, carrot?)
But in all honesty, you can’t taste the kale thanks to the LOVELY feta cheese!
I really hope you give these a go. They are quick, easy and very deelicious!
- 4 stems kale, leaves only, finely chopped (3 cups when chopped)
- 1 cup cooked quinoa or amaranth (see below for details)
- 2 eggs
- ⅓ cup besan/chickpea flour
- ¼ teaspoon salt
- ⅓ cup (65 grams) feta, crumbled
- ¼ green chilli, deseeded and finely chopped
- extra virgin olive oil, for cooking
- Steam kale for 5 minutes
- Drain and add to food processor along with quinoa or amaranth, eggs, flour, salt and pepper.
- Puree until well mixed (approx 30 seconds in the thermomix)
- Stir through feta cheese and chilli
- Heat a large frypan over medium heat
- When hot, add some oil and using a large tablespoon, scoop in spoonfuls of batter
- Cook for 3-4 minutes, until golden brown, then flip and repeat on the other side
- Remove from pan and place on absorbent kitchen paper
- Serve warm with a deeelicious salad
WTF is Amaranth?
Amaranth is like a tiny version of quinoa. Its a highly nutritious seed rather than a grain, but it is used like a grain and it is also a complete protein source like quinoa.
Amaranth is a great source of iron for vegetarians and vegans and is gluten free.
Whenever I cook amaranth it looks like (frog-spawn) porridge, but I drained it well and it worked perfectly in this recipe!