Kale and feta fritters

INGREDIENTS

2 cups wholemeal spelt flour

2 tsp baking powder

2 tbsp stevia

1½ cups milk

1 egg

½ cup frozen peas, thawed

1/3 bunch kale, shredded

1 tbsp chives, finely chopped

100g feta cheese, crumbled

2 garlic cloves, crushed

1 tbsp lemon rind

Salt and pepper to taste

Whisk the milk and egg in a mixing bowl.
Sift flour and baking powder in a large mixing bowl and add stevia.
Make a well in the centre of the dry ingredients, slowly add milk and egg mixture, and whisk until well combined.
Gently fold in kale, chives, peas, feta and garlic. Add salt and pepper.
Heat a large frying pan over medium heat and grease with spray vegetable oil.
Spoon batter into pan and cook for 2-3 minutes or until bubbles appear on the surface. Flip and cook for a further 2 minutes or until cooked through. Transfer to a plate. Repeat with the remaining mixture.

Serve with a side salad and garnish with crumbled feta and chopped chives.

Whisk the milk and egg in a mixing bowl.
Sift flour and baking powder in a large mixing bowl and add stevia.
Make a well in the centre of the dry ingredients, slowly add milk and egg mixture, and whisk until well combined.
Gently fold in kale, chives, peas, feta and garlic. Add salt and pepper.
Heat a large frying pan over medium heat and grease with spray vegetable oil.
Spoon batter into pan and cook for 2-3 minutes or until bubbles appear on the surface. Flip and cook for a further 2 minutes or until cooked through. Transfer to a plate. Repeat with the remaining mixture.

Serve with a side salad and garnish with crumbled feta and chopped chives.

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