The high protein and nutrient value of chia combines beautifully with leafy greens to create light yet very filling fritters. You can eat lots of these without feeling stuffed, and you know you're eating your greens, too! The chia gives a 'pop' in the mouth. The recipe is gluten and dairy free. You can easily make it egg-free/ vegan with the option given below.
A popular dish both hot and cold, serve as a side, or as a main.
- Zest of 1 lemon
- Juice of 2 fresh lemons
- Silverbeet or Swiss Chard or Spinach roughly chopped– 2 cups once chopped (can be substituted with Kale or other leafy green)
- Parsley roughly chopped – 1 cup once chopped
- Mint – 1 Tablespoon once finely chopped
- 1 clove garlic finely chopped
- 3 Tablespoons olive oil
- A splash of Tamari (soy sauce) to taste
- Ginger – zested
- Fresh Turmeric – zested (optional)
- Salt and Pepper
- ¾ cup chia seeds (black or white are both fine)
- 4 Free Range Eggs OR for vegans/ egg free diets, see option below*
- 3 Tablespoons Tapioca or Potato starch flour - sieved
*To make vegan/ egg free, simply double the amount of chia seeds and grind 1/2 the quantity. Soak in about the same amount of water. They will make a jelly which will help the mixture to bind like eggs do.
Assemble all the washed greens and herbs on your chopping board.
If you have an electric blender, then roughly chop the greens + herbs, then take any 'stalky' parts of the silver beet and parsley and blend with the lemon juice, olive oil, tamari, and garlic to create a puree, then combine with all the rest of the ingredients together in a mixing bowl.
If you don't have a blender, then finely chop (or discard) the stalks of the greens + parsley. Then combine with all the rest of ingredients together in a mixing bowl.
Combine all the ingredients well. Let the mixture stand for 5-15 minutes, covered.
Heat a generous pan, with coconut oil or butter. Form the mixture into 3cm balls with finger tips and press into the pan as fritters. Turn after a few minutes until golden brown each side.
Photography by Michelle Hepburn and styling by Kate Newland.