Name: Big green fritters with cayenne honey
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Yield: 4
Ingredients: 6 eggs; 1/2 cup milk; 2 tablespoon chickpea flour; 1/2 teaspoon baking soda; 4 large kale leaves; 1/2 cup peas (fresh or frozen); 100 gram cottage cheese; salt; white pepper; 3 tablespoon canola oil; 4 tablespoon manuka honey; cayenne pepper; 2 fresh limes, to serve; salad, to serve (see below); Salad; 1 lebanese cucumber, roughly chopped; 1 green chilli, sliced; 1/2 cup fresh coriander leaves; handful kale leaves, chopped; 1 tablespoon avocado oil

Ingredients

6 eggs

1/2 cup milk

2 tablespoon chickpea flour

1/2 teaspoon baking soda

4 large kale leaves

1/2 cup peas (fresh or frozen)

100 gram cottage cheese

salt

white pepper

3 tablespoon canola oil

4 tablespoon manuka honey

cayenne pepper

2 fresh limes, to serve

salad, to serve (see below)

Salad

1 lebanese cucumber, roughly chopped

1 green chilli, sliced

1/2 cup fresh coriander leaves

handful kale leaves, chopped

1 tablespoon avocado oil

Method

Big green fritters with cayenne honey

1.In a large bowl, beat together the eggs and milk. Fold in the chickpea flour and the sifted baking soda.

2.Rinse and finely chop the kale leaves. Add these to the batter, along with the peas and cottage cheese. Mix until just combined and season.

3.Heat the canola oil in a large frying pan over a moderate heat. Cook the fritters slowly in two batches.

4.In a small jar, mix the honey with the cayenne.

5.Serve the fritters with salad (below), a drizzle of cayenne honey and a squeeze of lime.

Salad

6.Combine all green ingredients in a bowl and dress with oil.

• I had a huge amount of kale in my garden and wanted to do something different with it. I’d never made it into fritters in my life, but I gave this a go and they were great. This combination of flavours really works. You’ve got the green goodness of the kale, the richness of the cottage cheese and the sweetness of the peas, which really counteracts the bitterness of the kale. • Texturally, these fritters are beautiful to eat. With the combined freshness of the cucumber and the spiciness of the chilli, it’s delicious. If you’re not a fan of spice, leave out the chilli and cayenne pepper. That pepper is in there to give the spicy honey a bit of spunk, but you can easily replace that with milder smoked paprika. • These great little fritters can be served up anytime. They’ll work for a mid-morning or afternoon snack – or you can even have them for breakfast! – Mike Van de Elzen
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Big green fritters with cayenne honey

Salad

Related stories

About your privacy