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09 Apr, 2020

Kale, Mint and Chilli Fritters

I make fritters a lot. I find it’s a great was to use up left over veg and these kale fritters are up there with my all time favourite dishes. If you don’t have fresh chilli then dried is fine. I’ve used chickpea flour as it adds a lovely nutty flavour but plain flour is fine too.



  • 50g kale
  • 1 courgette
  • 1 red chilli, finely diced
  • 2 cloves garlic, finely chopped
  • 2 sprigs mint, leaves finely chopped
  • 2 sprigs thyme, use the leaves and discard the stalk
  • 1 heaped tbsp gram flour or plain
  • 2 eggs
  • 1 tsp Malden sea salt
  • Few grinds of cracked black pepper
  • 1-2 tbsp olive oil for cooking


  1. Finely shred the kale and grate the courgette. Place them in a large mixing bowl with the flour, chilli, garlic, mint and thyme. Add a generous amount of salt and pepper and mix everything together.
  2. Whisk the eggs together and pour them into the large bowl with the other ingredients. Combine well. The mixture may feel a little dry but that is fine, two eggs is enough to hold them together when you fry them.
  3. Heat a little oil in a non-stock frying pan. Scoop a large tablespoon of the mixture onto the pan and gently flatten. The mixture should make around 8 fritters so depending on the size of your pan you may need to do 2-3 batches.
  4. Serve warm with some fresh mint leaves.