Recipe By The Garden of Eating
1/2 cup grated Parmesan cheese
3 eggs, beaten
1 bunch kale, rinsed, washed, dried, ribs removed and chopped
1 large onion, peeled and minced
1/2 cup yogurt
3/4 cup bread crumbs (or use a gluten-free flour)
1-2 Tbsps garam masala or curry powder
1 Tbsp sea salt
1 tsp freshly ground black pepper
Milk or water to thin the batter, if needed
Roughly 1 cup grapeseed, peanut or sunflower oil to fry in
1. Heat a few teaspoons of the oil in a large cast iron skillet over medium heat. Once hot, add the onions and saute, stirring often until softened. Add the kale and saute briefly to get some of the moisture out of the kale. Pour the onion-kale mixture in a medium sized mixing bowl and set the skillet aside - you don't need to wash it as you're going to use it to fry the cakes in.
2. Add the breadcrumbs, spices, eggs and yogurt and stir well to combine. If the batter is too stiff, add more yogurt or a little milk or water to thin it a bit.
3. Heat the rest of the oil in the cast iron frying pan until hot but not smoking. Test it by dropping a tiny bit of batter in and if it sizzles nicely, it's ready. Ladle large spoonfuls of the batter in and fry until the edges are browned and the cakes are solid enough to flip over then fry for another 3-4 minutes, depending on the size of the cakes and how hot your oil is.
4. When the cakes are nicely browned on both sides, scoop out and drain on a paper bag (this works better than paper towels and is less wasteful - you can compost the bag when you're done with it) and serve warm with sour cream or an herbed yogurt sauce. Chutney can be a nice accompaniment, too.
Delicious on their own eaten out of hand or with a little yogurt herb sauce or sour cream.