Hey there, fellow food adventurers! đź‘‹
Are you ready to ditch the usual and dive headfirst into a world of vibrant, healthy deliciousness? Because that's exactly what we're doing today with these super-fun, super-tasty Kale and Green Pea Power Fritters!
Last week we may have gone a little overboard with some indulgent chocolatey goodness, which was amazing but now it’s time to get back on the healthy train. And trust me, these little green gems are just the ticket. They're not just good for you, they're ridiculously easy to make, and they're so versatile you can have them for breakfast, lunch, or even a light dinner. Let’s get frittering!
Ingredient Swaps: Let's Get Creative!
Now, you know I'm all about making recipes your own, so here are a few fun ingredient swaps you can play around with:
- Peas: Petit pois, garden peas, edamame - they all work! If using edamame, give half of them a rough chop for extra texture.
- Herbs: I love coriander, but mint or basil would be fantastic too. Just remember that mint is a bit strong, so go easy on it!
- Kale: I used Cavolo Nero (aka dinosaur kale!), but any kale will work just as well, just remove the tough middle stems.
- Miso: Feeling adventurous? Swap miso for a dollop of green Thai curry paste (and add a bit of ginger!). Or go the spice route with cumin, coriander, and a pinch of chili.
- Flour: We're going gluten-free with rice flour, but chickpea or buckwheat flour would work too for added fibre and nuttiness.
Get Your Fritter On!
Here's how to whip up a batch of these beauties:
- First off, mix your ground flax seeds with water and let it sit. Think of it like making a vegan 'egg', it thickens and binds.
- Chuck half the peas, kale, herbs, spring onions, garlic, lemon zest, lemon juice, miso, salt and pepper into your food processor. Blitz until it's all minced and combined, like a vibrant green pesto
- Then, transfer the mixture to a bowl, add your flax 'egg' and the remaining peas, the rice flour, and enough water to create a lovely thick pancake-like batter.
- Pop this mix into the fridge for at least an hour to chill out before frying.
- Once chilled, heat a bit of oil in a pan over medium heat. If you want to keep things extra healthy, you can go with a brush of oil on a non-stick pan for more pancake-style fritters.
- Spoon the batter into the hot oil and gently flatten them a little. Fry each side for 3-4 minutes, or until they are golden brown and crispy.
- Place your fritters on a plate lined with a paper towel to absorb any extra oil.
- Serve them up straight away with a dollop of vegan crème fraiche or cashew cream, and a sprinkle of fresh coriander. For a bit more of a kick try a drizzle of chili oil, or a tasty chilli chutney.
The Full Recipe
Yields: 10 fritters Prep Time: 20 minutes Cook Time: 20 minutes
Ingredients:
- 1 tbsp ground flax or chia seeds
- 280g / 2 cups of defrosted petit pois or green peas
- 50g / 1 3/4 oz (4) kale leaves, stems removed
- A large handful of fresh coriander, chopped
- 2 small spring onions/scallions, chopped
- 1 large garlic clove, peeled
- 1 lemon zest and 30ml/2 tbsp of juice
- 2 tsp white miso paste
- 1/2 tsp fine sea salt
- A good grind of black pepper
- 1 tsp baking powder
- 1/4 tsp baking soda
- Approx 70g /1/2 cup of rice flour
- Oil for frying
- Vegan creme fraiche or cashew cream, to serve
Instructions:
- Mix ground flax with 3 tbsp of water and set aside to thicken
- Process half of the peas and all other ingredients apart from the rice flour in a food processor. Process until minced.
- Transfer to a mixing bowl, add the flax egg, the other half of the peas, rice flour and about 100ml/ 7 tbsp of water.
- Place the mixture in the fridge for 60 minutes. Once chilled, the mixture should be like a very thick pancake batter. If it’s too runny add a touch more rice flour. If it’s too thick, add 1-2 tbsp more water
- Heat up 1.25cm / 1/2” of oil on a medium frying pan. You can fry them like pancakes with just a brush of oil on a tested non-stick pan but they wont be as crispy.
- Place heaped spoonfuls of batter in the hot oil, flatten them slightly. Fry for 3-4 mins until sealed. Gently flip and fry for 3 mins. Dont overcrowd the pan.
- Place the fritters on a plate lined with kitchen towels to absorb the excess grease.
- Serve straight away with vegan creme fraiche or cashew cream, chopped coriander and chili oil if desired.
The Verdict!
So there you have it – a super easy, healthy, and delicious way to get more greens into your life. These Kale and Green Pea Power Fritters are a game-changer and they're so easy to adapt to your own tastes and dietary needs. I can't wait for you to try them!
Don't forget to snap a pic and tag me when you make them! Happy cooking, friends! đź’š