POMPOM KALE AND
250g kale, washed, stems removed and finely chopped
1 large brown onion, finely chopped
2 eggs or vegan egg equivalent
250g Greek feta, crumbled
150ml milk of choice
120g PomPom Paddock Flour
¼ cup fresh mint, finely chopped
1 teaspoon ground cumin
Pinch of salt
Extra freshly ground pepper
4 tablespoons extra virgin olive oil
Create Cook Share
Add the kale and onion to a large and wide base pan along with one tablespoon of EVOO and sauté for 3-4 minutes. Turn off heat and set aside to start cooling down.
In a large bowl combine the kale, onion, eggs, feta, milk, flour, mint, cumin, salt and pepper. Mix well until all ingredients are evenly combined.
Add the remaining EVOO to a wide base frying pan. Over a medium heat add a dollop (a heaped tablespoon) at a time of the fritter batter into the frying pan and using the back of the spoon, flatten to form a fritter. Cook for 2-3 minutes before flipping over to cook the other side. You should be able to cook 4 fritters at once. Repeat until all batter has been used. Add extra EVOO if needed.
Drizzle with fresh lemon juice and serve warm or cold with hummus, sprouts, watercress salad and mint leaves.
At PomPom Paddock we unleash your culinary
creativity through simple and super nutritious, plantbased products.
We’re so excited to launch our signature cauliflower
flour – a bespoke blend of gluten and wheat free
produce, freshly picked and perfected to create the
ultimate wholesome, cup for cup flour replacement.
Share the love with your family and friends to
experience guilt-free giddy gratification from your
cupcakes, muffins, pizzas and other delights and use
as an extra serve of vegetables in your children’s
sweet & savoury creations,
They’ll thank you for it … one day!
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