Kale is one of our favourite vegetables at the moment, consequently I planted four different varieties on our garden about three weeks ago and we’re already picking and eating it. These fritters are a mix of kale and peas. I served them here with smoked salmon from stallholder Billy, eggs from Phil of Green Egg Co and flavoured my mayonnaise with juice and zest from Jillian’s limes. You can change around the quantities of the peas and kale.
- Ingredients for the fritters (makes 3 fritters)
- 200g frozen peas
- 50g kale leaves after stripping from the stalks
- 25g butter
- 1½ tbsps cornflour
- 1 egg, separated
- Salt and pepper
Cook the peas in a little boiling salted water and just before they’re cooked add the kale. Drain, refresh and dry on paper towels particularly squeezing all the water out of the kale.
Put the butter in a small pan over medium heat till the butter lightly browns. Remove from the heat and set aside to cool a little. The butter will smell and taste nutty.
In a food blender put the peas, kale, cornflour, brown butter, egg yolk, salt and pepper. Blend till reasonably smooth and put into another bowl. Whisk the egg white till soft peaks form then gently fold into the pea and kale mix,
Heat your frying pan with a tbsp of olive oil and a good knob of butter. When foamy, ladle three large spoonfuls of the mixture into the pan using up all the mix. Cook till brown on each side.
Serve warm or at room temperature.