Following last week’s delicious yet rather indulgent caramel filled brownies, I felt like creating something green and nutritious today that can be enjoyed for breakfast or lunch. These vibrantly green fritters (or pancakes if you use little oil) combine dark leafy green (kale) and green peas with some rice flour for a deliciously savoury fritter / pancake that is super easy to make.
The recipe is dead simple, but here are a few ingredient swaps if you would like to tweak them a little:
PEAS: I actually used their diminutive sisters, called petit pois but either of them will work just fine. You could also use edamame, but I recommend grinding the second half roughly instead of leaving them whole.
CORIANDER: I am a big fan so that’s what I used, but mint is traditionally used in conjunction with peas so feel free to use it instead – you may want to go easy on it though as it’s rather potent. Any kind of basil would also work beautifully here too.
KALE: I used Cavolo Nero also known as dinosaur kale, but any variety will work the same. Whichever one you use, it is important to remove the thick middle stem first.
MISO: You could use green Thai curry paste instead, which especially combined with coriander and spring onion will work brilliantly. If you do that, adding a touch of grated ginger would also be a nice idea. Alternatively, use a combination of ground spice (like ¼ tsp cumin, ½ tsp coriander and a pinch of chilli, for example) to add flavour if you skip miso paste.
RICE FLOUR: I wanted to make these gluten-free and I like using rice flour in fritters, but it could potentially work with other flours too. Chickpea or buckwheat flour would be my second choice, but I have not tested either of them in these.
Place half of the peas and all other ingredients (apart from rice flour) in a food processor. Make sure you remove the tough middle stem from the kale.
Transfer the mixture to a medium mixing bowl, add the other half of the peas for some texture, rice flour and enough water to get a thick pancake like batter. Refrigerate for at least 1 hr before frying.