Kale Fritters (for 2 as a main course)
Ingredients:
300-350g Kale, stripped from the stems
140g self raising flour
2tsp ground turmeric
1tsp ground cumin
1tsp ground cinnamon
4 free range eggs
5 spring onions (or 1 red/normal onion)
big handful of flat leaf parsley (or coriander)
1 clove of garlic, peeled
1 lg piece of ginger, peeled
zest of 1 lemon
salt & pepper
FOR THE YOGURT :
200g plain, full fat yogurt
half a clove of garlic
approximately 15 mint leaves (or a handful of dill, or both)
2-3tsp of extra virgin olive oil
salt & pepper
Method:
Blanch the Kale in salted, boiling water for 3 minutes. Strain in a colander and squeeze all the excess moisture out. Place the kale on a board and chop roughly with a knife.
Combine the flour, turmeric, cumin & cinnamon in a large bowl. Add the eggs and mix well with a whisk until smooth. Slice up the spring onions and add to the bowl along with the chopped parsley (I forgot to add this in my video)!. Grate in the garlic, ginger & lemon zest. Season with salt & pepper. Add the kale & combine everything well. Taste for seasoning & add more if needed.
In a hot pan add 2ml of sunflower oil, when slightly smoking add x3 tablespoons of the mixture, it should sizzle. Leave for about a minute, then turn, they should be golden brown.
For the yogurt.
Put the yogurt in a bowl, add chopped herbs & crushed/grated garlic. Add the olive oil & season, check & adjust seasoning.