Spelt & Kale Fritters with Aioli
These snacks are really versatile and can adapt to different flavours. Replace the cumin with mustard seeds or curry powder.
Plant Based
Ingredients
Spelt & Kale Fritters with Aioli
−
+
£13.42
For the Fritters:
Spelt grains
/g
200.0 g
0%
Kale
/g
500.0 g
0%
Cumin seeds
/g
10.0 g
0%
Rapeseed oil
/ml
50.0 ml
0%
Lemon
/pc
1.0 pc
0%
Salt
/g
1.0 g
0%
Gram flour
/g
225.0 g
0%
Egg
/pc
2.0 pc
0%
To Serve:
HELLMANN'S Real Mayonnaise 5L
/ml
300.0 ml
0%
Crispy Fried Onions
/g
10.0 g
0%
/
For the Fritters:
-
Spelt grains 200.0 g
-
Kale 500.0 g
-
Cumin seeds 10.0 g
-
Rapeseed oil 50.0 ml
-
Lemon 1.0 pc
-
Salt 1.0 g
-
Gram flour 225.0 g
-
Egg 2.0 pc
To Serve:
-
Crispy Fried Onions 10.0 g
Preparation
-
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.
-
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.
