It was half term school holidays here in Wales last week and I popped into my brothers house in the afternoon, it happened to be Shrove Tuesday that day. Like a nosey Aunt I peered over my nieces shoulder who was surfing the Internet for pancake recipes. I teased her was she going to make her Aunty some lovely sweet pancakes?. She confidently nodded her head and said she would, but I wasn't too sure when she was actually ever going to detach herself from the comfort of the sattee and physically go into the kitchen and create them, so in short I didn't get any.
So having felt I missed out a little, I made some savoury fritters of my own over the weekend. I would have preferred sweet, but having paid a long well overdue visit to the garden, it ended up being savoury ones with a good handful of garden pickings of curly kale.
I am rather ashamed to admit that I haven't ventured much into the garden this year, but fortunately D has - every day in fact, as he goes out to feed the various birds we have and refresh the bird bath. He raised my awareness a week or so back, when we had the high winds that the neighbours fence had fallen down, typically it landed on our side too. I begrudge this as it means more work for us in the garden come March.
Anyway, having finally stretched my legs in the garden my eyes fell on some curly kale that had not been got at by the beasties, bugs and birds. I also spotted some purple sprouting broccoli, but thought it could do with another week to sprout a bit more, I will pick it this weekend.
Back to the Green Kale Fritters, D liked them very much describing them as 'a nice change'. There were some left over, which he polished off the following day simply re-heating them in the microwave. I served these little fritters with a home-made sweetcorn-chilli relish.
I am sharing this recipe with Bangers and Mash and Eat Your Veg for February Healthy Family Foodies blog event with the them of Pancake Party.
Green Kale Fritters
200g curly kale, tough part removed and minced, washed and set aside.
110g self-raising flour
1 teaspoon baking powder
50g butter, melted
1 teaspoon garam masala
1/2 teaspoon red chilli flakes
Salt and pepper to taste
Oil for frying
Heat a non-stick frying pan, no oil. Add the washed kale and cook until wilted, stirring all the time. You will know when it is ready when it begins to stick to the pan. Set aside to cool down.
In a large bowl, put the flour, baking powder, egg, butter milk and spices and seasoning and whisk until smooth. Then stir in the cooled kale.
Heat the frying pan, this time with some oil.
When shimmering, ladle 2 - 3 tablespoon of the batter into the pan to create mini pancakes.
Cook for a minute, then flip over and cook on the othe side until it begins to puff up a little and then then turn brown and golden.
Transfer to a plate lined with a paper towel and repeat until all the mixture has been used up.
Serve immediately with your chosen relish.