*Gluten Free, Low Carb.
- 150g kale leaves, chopped roughly
- 200g fresh ricotta
- 200g feta (I used Bulgarian – You can use any variety of feta or other cheese for that matter. A nice melting cheese like mozzarella or cheddar would work well here too!)
- 4 large free-range eggs, lightly beaten
- ½ cup chick pea flour (also known as channa dhal or besan flour)
- ½ cup psyllium husks
- ⅓ cup fresh oregano
- ½ cup fresh parsley
- ½ cup fresh mint
- Juice of one lemon (add finely chopped zest too if you love a bit of a lemon kick!)
- 1 cup spring onions, chopped roughly (about 3 large spring onions)
- ½ tsp. sea salt and freshly ground pepper to taste
- ½ cup pinenuts
- Olive oil for cooking
- Combine all ingredients (except pine nuts and oil) in a large food processor and pulse until combined. If you don’t have a suitable food processor, simply shred your kale with a large knife, chop all of your herbs until fine, and combine in a large mixing bowl using a wooden spoon or spatula.
- Fold in pine nuts.
- Preheat oven to 160C. Place oven tray in oven.
- Add a little olive oil to a non-stick frying pan and heat to medium-high. Working in batches, drop pancake mixture into pan using a large spoon. Fry until pancakes are golden brown and cooked through, about 3 minutes per side. Transfer each batch of pancakes to baking tray in oven to keep warm.
- Serve pancakes hot, with homemade *Tzatziki if desired. (Highly recommended!)
* See Tzatziki recipe below
Makes about 12 large pancakes
- 1 cup plain Greek yogurt
- 1 large or two small Lebanese cucumbers
- Juice & rind of ½ a lemon
- ½ tsp. minced garlic
- ½ cup chopped mint
- 2 tsp.extra virgin olive oil
- ¼ tsp. sea salt
- Pinch of freshly ground black pepper
Prepare cucumber by grating and wrapping the grated cucumber in a tea towel, squeezing to remove excess liquid OR simply slice very finely.
Place all of the ingredients in a bowl, including grated/sliced cucumber and stir until combined. Chill until ready to use.