Kick the January blues with the king of healthy greens: Kale.
Japanese Kale Cakes
- 100g kale
- A small handful of fresh shiitake mushrooms
- 2cm chunk of peeled ginger
- ½ chilli
- 1 peeled garlic clove
- 1 small leek
- 1 lemon
- 1 tbsp soy sauce
- 1 egg
- 3 tbsp toasted cashews
- 4 tbsp plain white or gluten-free flour
- Sea salt and freshly ground pepper
- 2-4 tbsp coconut oil
- Chilli sauce, to serve
- Strip the kale from its woody stalks. Wash well. Very finely chop it and the mushrooms, ginger, chilli and garlic. Or add the lot to a food processor and let it do all the work for you: just pulse till everything’s finely chopped.
- Thinly slice the white and light green of your leek. Mix half the leek into the kale mixture along with the zest of your lemon, soy sauce and the egg.Get your hands in there and really mix everything together. Add the cashews and flour. Fold together.
- Set a large frying pan over high heat. Add enough oil to generously coat the pan (it should be about 1cm deep). Gather the mix in golf ball-sized mounds. Really squeeze the mounds together.
- Press each mound into the pan, cooking in batches of 2-3 at a time. Cook till golden and crisp on each side, adding more oil as needed. Fry the remaining leeks till golden. Dust with a little salt. Sprinkle over as a garnish. Serve the jacks with generous dash of your favourite chilli sauce.