Bringing these fritters to a weekend lunch is sure to impress.
Kale, prosciutto & goat’s cheese fritters with green goddess dressing
Kale isn’t just for adding raw to salads or baking into chips – use it in fritters for a nutrient boost.
1/2 bunch (about 150g) kale, stalks removed
150g soft goat’s cheese, crumbled
4 slices prosciutto, chopped
4 spring onions, thinly sliced
2/3 cup (100g) plain flour
3 eggs, lightly beaten
1 long green chilli, finely chopped
2 tbs finely chopped flat-leaf parsley leaves
1/3 cup (80ml) extra virgin olive oil
Sliced cucumber, red vein sorrel leaves, podded broad beans, halved sugar snap peas, micro basil or small basil leaves and green goddess dressing (see recipe, p 116), to serve
Place kale in a heatproof bowl and cover with boiling water. Set aside for 2 minutes to soften. Drain and refresh under cold water. Finely chop and squeeze out excess water. Place in a bowl with goat’s cheese, prosciutto, spring onion, flour, egg, chilli and parsley. Season with freshly ground black pepper.
Heat oil in a large non-stick frypan over medium heat. In 2 batches, add 1/3 cup mixture per fritter to frypan, flattening slightly with a spatula. Cook for 3-4 minutes each side or until golden and crisp. Remove from pan and drain on paper towel. Keep warm.
Divide fritters between serving plates. Add cucumber, sorrel, broad beans, sugar snap peas and basil. Season and serve with dressing.
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Posted on November 3, 2017 by Larissa