Kale fritters with a coconut yogurt dip Recipe

A vegan friendly dish, used as a side, a starter or developed into a main course.

  • Preparation
  • Cooking time
  • Rest time
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Les ingrédients

Pour people
  • For the vegetables
  • Kale : 300 g
  • Chickpea flour : 450 g
  • Water : 400 ml
  • Ground cumin : 6 Tsp
  • Ground coriander : 6 Tsp
  • Garam masala : 2 Tsp
  • Red chilli(s) : 2 whole
  • Garlic clove(s) : 3 whole
  • Maldon salt : 3 pinch(es)
  • Freshly ground black pepper : 3 Turn
  • To serve
  • Coconut Yoghurt : 300 ml
  • Fresh mint : 0.5 bunch
  • Cucumber(s) : 0.5 whole



    First, make the batter in a bowl.
    Add the graham flour and the water together with the salt and pepper and whisk together until a thick batter is achieved. Leave this to rest for 20 minutes.

    Now pick the large stalks from the center of the kale and discard. Wash and dry the kale well, then roughly chop.
    Slice the chilies, and garlic and add to the batter, along with the spices.

    Now mix the kale into the batter, shape into small patties and shallow fry both sides on a medium heat in a pan until golden in color.

  • ETAPE 2

    Quarter the cucumber lengthwise and remove the seeds.
    Dice the cucumber and add a pinch of salt, leaving to season for a few minutes.
    Pick the leaves from the mint and chop.
    Mix this all together and season with salt and pepper to taste.

    Serve along side the fritters.

Chef's tip

«These fritters would make a great topping to a lentil dahl. Experiment with different spices and dips. »

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