Kale and Spinach Fritters with Mango Salad

This time of year brings a need for lighter meals and simpler eating. For the most part, big, hearty meals are out of the question as we feel cravings for cleaner food.

These kale and spinach fritters with mango salad are something that can be prepared relatively quickly and with little fuss. They are also light and refreshing, with plenty of colour to brighten up the table. A wonderful juxtaposition of hot and cold, and of cooked and raw, you can enjoy these either for lunch or as a main meal. I’ve used gluten-free flour in the recipe, but you can switch to regular plain flour if you would prefer.


Prep time: 20 minutes. Cooking time: 8 minutes per batch.

Makes about 16

Gluten-Free

Ingredients:

For the Filling:

2 tbsp olive oil

4-5 kale leaves, washed, stalks discarded and leaves thinly sliced

2 large cloves garlic, chopped

100g baby spinach, washed

 

For the Batter:

250g gluten-free plain flour

3 tbsp nutritional yeast

1 tsp baking powder

½ tsp salt

400ml plant milk

3 tbsp tomato puree

3 tbsp plain vegan yoghurt

A dash of black pepper

Olive oil for frying

 

For the Salad:

1 red/orange pepper, deseeded and thinly sliced

1 ripe mango, diced

½ cucumber, diced

½ red onion, thinly sliced

The seeds from ½ a pomegranate

A drizzle of olive oil

A drizzle of balsamic vinegar


Vegging Out: The Taste of Plant-Based Eating

The Latest Cookbook by Richard Church

Over 150 incredible vegan dishes. Now available on Amazon.

Order Your Copy Now!

Vegging Out Cover

Method:

To make the filling, heat the olive oil in a pan and gently cook the kale leaves for 2-3 minutes, stirring often. Add the chopped garlic and cook for another minute, then put in the spinach leaves and cook for 2 minutes more, or until the spinach and the kale have both wilted. Turn off the heat and set aside.

To make the batter, put the flour, nutritional yeast, baking powder and salt into a mixing bowl. Slowly add the plant milk and whisk until you have a smooth batter. Stir in the remaining batter ingredients until completely incorporated, then mix in the kale filling.

Heat a little olive oil in a frying pan that is large enough to hold 4 fritters at once. As soon as the oil is hot, spoon about 1 ½ tablespoons of the batter into the pan to create one fritter. It should sizzle as soon as it hits the oil. If it does not, then wait a little longer before adding any more fritters. Fit 4 fritters into your pan and cook for 3-4 minutes on each side, until they are golden and risen. Keep each batch warm in a low oven while you cook the next lot.

To make the salad, put the pepper, mango, cucumber, red onion and pomegranate seeds into a mixing bowl. Drizzle on some olive oil and balsamic vinegar and stir to combine.

To serve, stack 3-4 fritters onto a plate and top with some of the salad. Serve immediately.


Sign up to my newsletter and get a FREE 12 recipe copy of my cookbook Going Vegan

Sign up to my newsletter

_MG_6511

vegan roasted aubergines and chickpeas

Roasted Aubergines and Chickpeas with Vegan Feta and Pomegranate

After the heavy eating of the Christmas period, it’s important to take a break and switch to something lighter, preferably something far-removed from leftover roast potatoes and stuffing. These roasted aubergines and chickpeas with vegan feta and pomegranate are an ideal choice for a well-deserved reprieve. The only cooking involved is to roast the aubergine

read more Roasted Aubergines and Chickpeas with Vegan Feta and Pomegranate

Asparagus and Vegan Cheese Mini Tarts

These asparagus and vegan cheese mini tarts are great to have either for lunch or as an evening meal. With a delicious shortcrust pastry base and cheese sauce filling, you can enjoy these both hot and cold. They will also keep for several days in the fridge, so you can make them in advance to

read more Asparagus and Vegan Cheese Mini Tarts

Vegan crispy duck pancakes

Vegan Crispy Duck Pancakes

This is a recipe that I was making even before I became vegan. My wife was vegetarian and I wanted a non-meat version of the dish to serve to her. I use braised tofu for this version, which you can get here, but you can also use wheat gluten. You can actually buy Mock Duck

read more Vegan Crispy Duck Pancakes

vegan keftedes with broccoli and lentils

Vegan Keftedes with Broccoli and Lentils

Keftedes are Greek/Cypriot meatballs, traditionally made with pork or beef, though there are many vegetarian versions. These are my interpretation: Vegan Keftedes with Broccoli and Lentils. Potato and breadcrumbs form the base in my version, with great flavour coming from the broccoli, lentils, vegan feta cheese and just a dash of ground cinnamon. You will

read more Vegan Keftedes with Broccoli and Lentils

Leave a Reply