Kale, Quinoa, Feta & Chilli Fritters


Serves 4
  • 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
  • Pepper
  • ⅓ cup (65 grams) feta, crumbled
  • ¼ green chilli, deseeded and finely chopped
  • extra virgin olive oil, for cooking


  1. Steam kale for 5 minutes
  2. Drain and add to food processor along with quinoa or amaranth, eggs, flour, salt and pepper.
  3. Puree until well mixed (approx 30 seconds in the thermomix)
  4. Stir through feta cheese and chilli
  5. Heat a large frypan over medium heat
  6. When hot, add some oil and using a large tablespoon, scoop in spoonfuls of batter
  7. Cook for 3-4 minutes, until golden brown, then flip and repeat on the other side
  8. Remove from pan and place on absorbent kitchen paper
  9. Serve warm with a deeelicious salad
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