Kalettes, Beetroot & Chickpea Patties
Kids can be fussy eaters. So, what do you do? You give them food that’s not only packed with flavours; you can add or subtracts the spices as you see fit, but you also make sure it looks colourful and fun. You can even get them involved making in shaping the patties and adding their own little ‘touches’ that make them theirs. Good times.
PREP TIME: 40 mins
- Rapeseed Oil
- 1 Can Chickpeas
- 500g Kalettes
- 300g Pre Cooked Beetroot
- 1/2 Onion, Diced Fine
- 2 Garlic Cloves, Crushed
- 60g Coconut Flour
- 1 Egg
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Ground Cumin, Organic
- White Pepper & Sea Salt
Wash and separate the Kalettes leaves and dry thoroughly but gently so as not to bruise the leaves.
Heat the Rapeseed oil in a large heavy bottomed pan and add the diced onions, cooking until they’re golden.
Add the Kalettes and garlic, stir until the Kalettes are wilted, then turn off the heat.
Dice the beetroot into small chunks.
Puree the chickpeas and egg in a food processor, adding the coconut flour and spices. Pulse these until they’re combined.
Add the cooked vegetables to the mixer’s bowl and pulse a little more but retain the structure of Kalette leaves. Add in the beetroot chunks to this mixture.
Add some rapeseed oil to a large heavy bottomed pan, and once it’s smoking hot, add the batter in the size required and cook for 3 minutes on each side, or until golden and crispy.
Serve on a toasted Brioche bun or alongside some salad leaves.