For the Fritters:

To Serve:

These snacks are really versatile and can adapt to different flavours. Replace the cumin with mustard seeds or curry powder.



  1. For the Fritters:

    • Soak the spelt overnight then boil for 45 minutes until soft. Drain and allow to cool.
    • Blanch the kale for 2 minutes in boiling water the refresh and allow to cool then squeeze out some of excess water.
    • Peel and dice the onion.
    • Heat the oil the sweat the onions and cumin seeds for 3-4 minutes then add the KNORR Garlic Puree, cooked spelt and kale then remove from the heat.
    • Allow to cool slightly then add the lemon zest, egg, gram flour and salt.
    • Mix well then cover and chill for 20 minutes.
  2. To Serve:

    • Mix the HELLMANNS REAL Mayonnaise & KNORR Garlic Puree together and pour into a squeezey bottle.
    • Heat the remaining oil the spoon into some of the fritter mix.
    • Cook for 2 minutes on each side or until lightly golden.
    • Place the fritters into a serving tray and drizzle of the aioli then sprinkle over the crispy onions.
    • Remove and allow to cool slightly before slicing into portions.