These Savoury Kale Cakes are firm, almost frittata like, but unlike a frittata these are made with only one egg. D described them as a veggie alternative to fish cakes. These are good warm or at room temperature. I served it simply with a new potato salad. I think you could serve it as part of a roast dinner and think of it as a green stuffing.
Savoury Kale Cakes
Serves 4 - 6 depending on the size of your ramekins.
300g kale, shredded, cooked and drained
1 medium onion, peeled and minced
2 tablespoons olive oil
2 cloves garlic, crushed
2 celery sticks, chopped
1 tablespoon plain flour
4 tablespoons water
Salt and pepper to taste
Saute the onion and garlic in the olive oil until soft then add in the celery and cook for a few minutes before stirring in the flour. Add the water, stirring well and then all the remaining ingredients. Allow the mixture to cool and spoon evenly into greased ramekin dishes, pressing down gently. It should be about 1 1/2 inches in thickness.
Using a knife gently go around the baked kale. This should loosen the Kale Cakes. Turn over onto individual plates and serve.