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These tasty little fritters are wonderfully nutritious and are really quick to make. They are really good served hot or at room temperature and make a lovely starter or light lunch served with a salad of green herby leaves. They also make cool little canapes.

Option for fritters: alternate with blanched chopped cauliflower, grated cooked beetroot, shredded spinach or chard, grated courgette, sweetcorn etc.


  • 50 g black kale or other kale
  • 50 g tofu, diced small
  • 50 g finely diced onion
  • 100 g chickpea flour
  • 2 teaspoons (6 g) ground coriander
  • 2 teaspoons (6 g) cumin seeds, crushed
  • ½   teaspoon salt
  • ½ teaspoon turmeric
  • Good pinch chilli powder
  • ½ teaspoon baking powder
  • 1 teaspoon kolonji (onion) seeds
  • Good pinch garam marsala
  • 160 ml sparkling water

Beetroot and Cumin Raita

  • 200 mls greek yoghurt / soya yoghurt
  • 30-50 grams grated beetroot
  • ½ teaspoon cumin seeds – toast on a dry pan, lightly crushed
  • Cracked black pepper
  • Sea salt
  • 1 teaspoon lemon juice
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  1. Wash and prepare kale, then shred finely. Cook in boiling water for 4-5 mins max. Refesh in cold water and squeeze out excess water.
  2. Whisk chickpea flour, spices, baking powder and diced onion with sparkling water till it becomes a fairly smooth, runny batter.
  3. Add the kale & tofu to the batter and gently mix. Using a tablespoon carefully shallow fry them in hot oil (180 C). Fry for approx 3 mins, gently turning golden brown.
  4. Remove and drain onto kitchen paper.
  5. Serve with beetroot & cumin raita

Method for Raita

Mix all ingredients together and chill until required