kale and butter bean fritters

These amazingly light, crispy and utterly delicious kale and butter bean fritters are quick and easy to make. I have used a vegetarian (i.e. animal rennet free) Parmesan equivalent in this recipe, but there are also now some pretty good vegan “Parmesan” style cheeses available from health food stores for those who would prefer a vegan version.

2 x 400 g cans organic butter beans, rinsed and drained
100 g kale, chopped and tough stems removed
40 g vegan or vegetarian Parmesan, finely grated
1 onion, finely chopped
2 cloves garlic, finely chopped
leaves from a sprig of fresh rosemary, finely chopped
½ tsp sea salt
4 tbsp extra virgin olive oil
50 g brown rice flour

View the full recipe at The Circus Gardener’s Kitchen →