Kale, spinach and feta fritters

This recipe makes 15 fritters, so plenty to freeze for later. Shown served with bacon.

Ingredients                                         Method

  • 350g kaleslaw
  • 50g spinach
  • 70g natural yoghurt
  • 100g feta
  • 2 eggs
  • 3 tsp ground cumin
  • 100g wholemeal spelt flour
  1. Mix all the ingredients (excluding the feta) in a blender
  2. Crumble in the feta and mix through the mixture
  3. Divide the mixture into 15 portions
  4. Heat the olive oil in a frying pan over a medium-high heat
  5. Place 4 of the mixture portions in the pan and flatten. 
  6. Cook for 2 minutes each side, or until golden brown and cooked through
  7. Transfer onto a plate lined with paper towel





Serving size:

per fritter


Nutrition per serving

Protein Carbs Fat Fibre
3.3g 16g 1.9g 1.7g


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