When, “where do you get your nutrition from?” is the most popular questions for vegetarians and vegans alike these days, nature seems to have thrown the answer to us, just in time and that too in abundance ~ KALE. Kale is topping the charts in terms of whole food nutrition and pretty much flooding the greengrocery section as the show stopper. Well, if we were to discuss the benefits of this leafy produce that belongs to the cabbage family, to enlist that here, would be a mere dishonest job on my side.
However, I just cannot emphasize less to modestly mention it’s power when it comes to its carotenoid nutrient, that supports eye health and even can improve glaucoma and promising doses of Vit K, calcium, magnesium, potassium, omega 3, folates, protein, iron, phosphorus, the B family of vitamins & fiber. Phew! I am sure, I still may have missed some here.
While Kale can be consumed in the form of a salad, even these steamed Kale cutlets here are not a bad variation at all for a change in taste, for treating guests with a healthy starter option, or just to prepare them in advance and store them in the freezer and toss out a patty once in while. Quite a few options here 🙂
- A bunch of kale
- 2-3 boiled potatoes
- 1 tsp of ginger garlic paste
- 6 Tbs of dry roasted chickpea flour/gram flour
- 1/2 tsp of coriander powder
- 1/2 tsp of cumin powder
- 1/4 tsp of turmeric
- 1/4 tsp of carom/ajwain seeds
- Salt & Pepper to taste
- Bread crumbs to coat and shallow fry.
- Blanch the kale leaves in hot salt water until soft and blends in a blender.
- In a hot pan with a tsp of oil, temper with carom seeds and ginger garlic paste and add the kale puree to it and mix well. Add the spices and stir until the excess water dries out and keep aside.
- Dry roast 6 tbsp of gram-flour in a vessel and keep stirring gently to avoid it from burning or over roasting.
- In a mixing bowl, add the seasoned kale, mashed boiled potatoes, the roasted gram flour and knead it in a consistency that helps you make small cakes out of it. The gram flour and the potatoes both help in keeping the kale together.
- Cool this mixture completely at room temperature or in the refrigerator.
- Your mix is now ready to be used right away or for a cold ‘stored away’ to be served later. 🙂
- Scoop a large tbsp of the mixture and make small patties pressing against your palms. Roll them into the breadcrumbs and shallow fry them, flipping gently on both sides.
Serve hot with a dip of your choice or simply with some classic ketchup.♥
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