“Kale Kebabs” my absolute favourite appetiser! It is healthy, gluten-free and guilt-free dish and you are going to love it.
I love Kale, be it raw or in the soups or pestos and most recently in my kebabs! I first had Kale when I first moved to Japan, I didn’t even know how to cook it, and like all Indian green vegetables, I made a curry. It was love at first bite! I love the deep, earthy and robust flavour it brings to the dish, and I love how versatile it is.
Last year, I wanted to make Hara Bhara Kebab, a quintessential vegetarian green kebab recipe from India. Still, I didn’t have any spinach, neither green peas, I know my kitchen was in shambles. But I did have a lot of Kale, so I decided to make these Kale Kebabs.
These Kale Kebabs were such a hit in my home, between my husband and I, we finished more than 12 and me. It is a perfect party pleaser too, I recently made these for Maisha Concept’s launch party, and people loved them.
To keep these Kale Kebabs gluten-free, I make them with chickpea flour and coat them in gluten-free breadcrumbs, but you can use regular breadcrumbs.
You can half fry these in advance and freeze them or store them in a refrigerator.
If you are kebab lover then do check this Chapli kebab and Malai Kebab recipes out.
So do give these Kale Kebabs a try and I am sure you will love them as much as we do!
Ingredients:
- 200g curly kale or cavolo nero
- 300g boiled mashed potato
- 80g toasted chickpea flour (you might need more)
- 50g chopped almonds
- 1 tbsp each cornstarch and rice flour
- 1-inch ginger grated
- 2-3 cloves of garlic finely crushed
- Green and red chilli to your taste
- Salt to taste
- 4 tbsp chopped coriander stalks and leaves
- 1 tsp or to taste black pepper
- 1 tsp chaat masala
- ½ tsp garam masala
- Gluten-free breadcrumbs for coating (optional)
- Oil for frying and cooking kale
Instructions:
- Heat oil in a pan, add in the finely chopped kale, ginger and garlic. On a low medium heat cook for 5 minutes. Now place the kale in a colander so the water drips, squeeze out all the water from the kale.
- In a mixing bowl, place the kale, crushed potatoes, almonds and all the spices mentioned above with salt. Add all the flour, mix well. You might need to add more chickpea flour if the kale is too watery.
- Make firm small bite-size kebabs, coat them in the gluten-free breadcrumbs. Shallow fry them in hot oil till they are brown.
- Serve with your choice of chutney.
Kale Kebabs
Ingredients
- 200 g Curly Kale or Cavolo Nero chopped
- 300 g boiled potato mashed
- 80 g chickpea flour toasted
- 50 g almonds chopped
- 1 tbsp rice flour
- 1 tbsp cornstarch
- 1 inch ginger grated
- 3 cloves garlic finely chopped or crushed
- 1 nos red and green chilli to taste
- 4 tbsp coriander leaves and stalks chopped
- 1 tsp or to taste salt
- 1 tsp chaat masala
- 1 tsp or to taste black pepper crushed
- 1/2 tsp garam masala
- 1/4 cup gluten-free breadcrumbs optional
- vegetable oil for frying
Instructions
- Heat oil in a pan, add in the finely chopped kale, ginger and garlic. On a low medium heat cook for 5 minutes. Now place the kale in a colander so the water drips, squeeze out all the water from the kale.
- In a mixing bowl, place the kale, crushed potatoes and all the spices mentioned above with salt. Add all the flour, mix well. You might need to add more chickpea flour if the kale is too watery.
- Make firm small bite-size kebabs, coat them in the gluten-free breadcrumbs. Shallow fry them in hot oil till they are brown in colour.
- Serve with your choice of chutney.
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