1x (200g) large bunch kale
½ (100g) large onion
1 teaspoon salt
1 teaspoon cracked pepper
½ cup brown rice flour
2 teaspoon powdered turmeric
1 teaspoon ground cumin
¼ cup Extra Virgin Olive Oil
Take the kale and wash well, then run your hand down the stem removing the leaves from the stem.
Place the kale in a food processor with the rocket and blend till roughly chopped. You may need to stop a few times and give everything a stir.
Add all the remaining ingredients to the food processor except the Extra Virgin Olive Oil and blend again to form a loose batter.
Bring a heavy based fry pan to a medium heat and add half of the Extra Virgin Olive Oil. Allow the oil to heat up and then spoon in heaped tablespoons of the fritter batter gently pushing down on the top to create a round shape. You will most likely be able to use about half the batter in the first round of cooking.
Allow the fritters to cook for 3 – 4 minutes until starting to turn golden brown. Flip fritters over ensuring to be careful of the hot oil. Allow to continue to cook on the underside till golden brown once again for another 3 – 4 minutes. Continue to turn the fritters back over a few times to really get a lovely golden crust and ensure they are cooked through.
Once the fritters are ready, remove and place on a plate and keep warm. Add the remaining Extra Virgin Olive Oil and the remaining batter to finish off cooking the fritters till all the batter and oil are used up.
Serve the fritters hot either alone with some sea salt or with your favourite dipping sauce such as a quality mayo or chutney.