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Garlic-Tahini Kale Fritters

Regardless of whether your team is in this year’s superbowl or not,  chances are your Sunday night is about to be filled with beer, fried food, sweat, blood, and maybe even some tears. But let’s be honest… as much as this national holiday is about the brut athleticism of some of America’s favorite football stars, it’s really, truly, genuinely about the nachos.

The traditional Superbowl fare is not the healthiest spread we’ve ever seen – fries, potato skins, buffalo wings, nachos, chips, dip, and as much beer as your stomach can possibly handle – but we would never in our right minds suggest that you excuse yourself from the festivities in favor of a hot yoga class and chopped salad on a quiet Sunday night. No, we want you to be right in the heart of it, yelling vulgar things at the screen, flexing your muscles, and enjoying this classic American pastime with your most boisterous of loved ones.

For us, Superbowl Sunday is a chance to make some magic in the kitchen and share our delicious plant-based creations with our loved ones.  Move over chicken fingers, this year we're munching on these delicious Garlic-Tahini Kale Fritters!

Garlic-Tahini Kale Fritters

  • 1 large bunch organic kale, washed and dried
  • 1 large organic tomato, chopped
  • 1 tbsp tahini
  • 1 clove garlic minced
  • ½ tsp cumin
  • 1 tsp cayenne
  • ¼ cup almond meal
  • ¼ cup oat flour
  • 1 tblsp olive oil
  • Pink Himalayan salt
  • Directions:

  1. Chop kale into thin strips and sprinkle with salt
  2. In a food processor, combine tomato, tahini, almond meal, garlic, cayenne, and cumin
  3. Heat olive oil in a sauce pan on low heat. Saute kale for 1 minute. Add 1/3 cup water and cover. Cook for 5 minutes.
  4. Add half the sautéed kale to food processor and pulse for about a minute.
  5. Transfer mixture from food processor to bowl with remaining kale.
  6. Form mixture into patties, and cook in saucepan for 4 minutes on each side. If the burger is too moist, add more almond meal.
  7. Serve over greens

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