Kale Patties
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
For the patties:
- 700 g jacket potato (s), already cooked, possibly from the day before
- 450 g kale, frozen
- 1 ½ parsnip (s)
- 1 onion (s)
- 50 g flour (pea flour)
- 50 g corn rits
- 30 g hemp protein
- 3 teaspoon, heaped vegetable broth
- 2 teaspoons salt
- pepper
- 0.5 teaspoon ½ baking powder
- 40 ml rapeseed oil
Also:
- some rapeseed oil for frying
Print Recipe
Pin Recipe Instructions
- Finely dice the onion. Peel the parsnips, cut into cubes and cook in a little water for 5 minutes until soft. Let the kale thaw.
- Put all the ingredients in a large bowl - the kale is quite large - and knead first with a potato masher and then with the dough hook of a hand mixer or with your hands to a smooth mass. Shape about 14 patties from this mixture.
- Heat some oil in a pan over medium heat and fry the patties in it for about 4 minutes on each side.
- This goes well with French fries made from vegetables, e.g., made from sweet potatoes, parsnips, celery or potatoes, a dip made from herb quark or vegan quark substitute and a mixed salad.
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