Make fritters, not waste. Instead of throwing away veggies that are about to go bad, use this recipe and turn almost-spoiled veggies into fun fritters! Swap the 3 cups of kale for any veggie in your fridge. Enjoy fritters as a snack, appetizer, or as a light lunch on top of a salad. As a good source of fiber, oats may help provide you with energy. #Quaker #Oats #Supergrain #FrittersAreFun #JustAddOats
Time: 30 minutes | Servings: Makes 10 fritters
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 3 cups kale leaves and stem, finely chopped
- 1/2 cup Quaker Old Fashioned Oats
- 1 can (15.5 ounces) white beans, rinsed and drained
- 4 green onions, chopped
- Zest from 1 lemon (1 heaping tablespoon)
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- Cooking spray
- 1 container (6oz) plain 2% Greek yogurt
- 1 lemon, juiced
- 1 teaspoon hot sauce, optional
- In a skillet, heat 1 tablespoon of olive oil over medium heat. Cook garlic and kale, stirring frequently until kale is softened, about 3 minutes. Remove from heat and set aside.
- In a blender or food processor, pulse oats until a flour-like consistency. Remove and set aside.
- In the blender or food processor, puree white beans until they are smooth.
- In a bowl, mix cooked kale, oat flour, white bean puree, half of the green onions, lemon zest, salt, and pepper until well combined.
- Form mixture into 10 fritter patties using hands. NOTE: Roll each fritter into a small ball and then gently flatten out fritter patties until they are 1/4 inch thick.
- In skillet sprayed with oil, cook each side of fritter until brown, about 3-4 minutes on each side. NOTE: Add a little more oil if the pan looks dry (the fritters can absorb oil).
- Mix together yogurt, remaining green onions, lemon juice, and optional hot sauce. Serve fritters with yogurt dip.
Nutritional Facts for Kale Fritters
1 fritter, with 1 tablespoon dip
Makes 10 fritters
Daily Value %*
* Daily Value % based on a 2000 calorie diet.