Kale and Red Potato Fritters or pancakes are a vegan and gluten-free side or breakfast recipe for any day. Made using protein-rich gram flour, these fritters are eggless and are dairy-free too.
These easy snack fritters can be made small or one can make it into a big size as a pancake or even bake it as a sheet pan. Best served as a side to parties, can be even enjoyed for lunch boxes or your picnics. Goes easy as a finger food for toddlers and babies with the goodness of kale and potato.
I came up with both of these ingredients as I had a good harvest of both in my gardens. Yes, I grew red potatoes for the first time and was happy with the harvest. Kale comes up nicely during the late summer or autumn months. So I had to make something healthy from both.
This recipe is similar to my vegan chickpea omelette recipe. All I did was add some chopped kale and red potatoes. As I have added potatoes in grated form, no prep work is needed. Just mix in everything and you have one healthy breakfast or meal ready.
These savory pancakes can be enjoyed as is, but I like to serve them with some green coriander chutney and tamarind chutney or at times as a side to my evening tea.
And if you want to include kale and potatoes as a simple side to your rotis or rice, try this Sautéed Kale and potatoes—an easy side to your parties.
Ingredients and replacements for Kale and Red Potato Fritters
Kale
I have used green curly kale. One can use any kale variety or it can be replaced with spinach, red amaranth, or any leafy green.
Red Potato
Grated potatoes add a nice texture to the fritters. Adds to crunch as well as taste. Any variety of potatoes can be used.
Gram flour
Gram flour is used as a binding agent. One can replace it with any gluten-free flour. One can use millet flours too, I have used ragi, bajra, and jowar for the same. Something similar in this Zucchini/Courgette Fritters.
Spices
I have used cumin seeds, red chili powder, green chili, turmeric powder, and salt. Red chili powder and green chili are optional and can be skipped.
Water
Water is again used to assemble and form the batter.
Shelf life of Kale and Potato Fritters
I have not stored these, as they are best enjoyed warm or fresh. However, they would stay good for a day or so. When needed just warm them and enjoy.
Storing Batter
The batter can be stored in the fridge for 3-4 days. It is best to remove the batter from the fridge at least 30 minutes before to let it come to room temperature.
Recipes with Kale
Kale and Red Potato Fritters or pancakes
Equipment
- Grator
Ingredients
- 1 Cup Gram flour
- 1 cup Kale Chopped
- 2 Red Potatoes medium size , Grated (Any type of potato will work)
- 1 teaspoon Cumin Seeds
- 1 teaspoon Red chili powder
- ½ teaspoon Turmeric powder
- 2-3 Green Chilli chopped finely
- ¼ teaspoon asafoetida powder **Please see notes for gluten-free
- Salt to taste
- Water as required.
- teaspoon Oil – more would be required to shallow fry
Instructions
- Rinse and chop the 1 cup chopped kale. leaves.
- Peel and grate 2 Red Potatoes.
- In a bowl, sift in the 1 Cup Gram flour.
- Add in the 1 teaspoon Cumin Seeds, 1 teaspoon Red chili powder, ½ teaspoon Turmeric powder, 2-3 Green Chilli and Salt.
- Give it a quick mix.
- Add the chopped kale and grated potatoes.
- Slowly add Waterand make a smooth and thick batter.
- Water should not be very runny, but of dropping consistency.
- Heat a heavy bottom pan to medium hot.
- Add or grease it with teaspoon Oil.
- Add around 2 tablespoons of batter and spread it to 3–4-inch diameter.
- Cook it on a medium stove until the fritters start releasing the edges.
- Once done from the bottom flip and cook on the other side.
- Cook until they are golden brown.
- Enjoy.
Notes
- Standard US Size cups and spoons are used. 1 cup = 237 ml, 1 teaspoon = 5 ml
- Measurements are a rough guide. One can change as per their liking.
- Asafoetida (Hing) powder available in shops contains wheat and is not gluten-free. Gluten-intolerant’s can either skip completely or opt for Gluten Free Asafoetida (Hing)
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