Most cakes/patties can be fried in oil, but this is a no-fuss baked version. Just remember to chill shaped cakes on the baking sheet for at least 30 minutes to help them hold their shape during baking. Directions for frying in Step 5. https://www.thegardenofeating.org/2015/05/curried-kale-cakes.html
6 servings
Ingredients
- 1½ large onions, minced
- 3 tablespoons olive oil
- 1½ bunches kale, ribbed and chopped
- 3/4 cup grated parmesan
- 1 cup bread crumbs, or oat flour
- 4 eggs, beaten
- ¾ cup yogurt
- 2-3 tablespoons garam masala or curry powder
- 1½ tablespoons sea salt
- 2 teaspoons freshly ground black pepper
- Additional olive oil
Directions
- Heat oven to 425 degrees. Line a baking sheet with parchment or greased foil.
- Heat olive oil in a large cast-iron skillet, then add minced onion and saute, stirring often until softened. Add kale and saute briefly to reduce moisture content. Transfer mixture to a medium-sized bowl.
- Stir in grated cheese, bread crumbs or oat flour, eggs, yogurt, and spices and stir well to combine, adding more bread crumbs or oat flour until mixture can be shaped into patties. Chill the formed cakes for 30 minutes or more before baking.
- Remove the baking pan from the refrigerator. Brush the tops of cakes with oil. Bake for 15–20 minutes, broiling for the last 2 minutes for a crisp exterior.
- To fry, heat 1 tablespoon of oil in a large cast iron skillet over medium heat until it shimmers. Cook in batches. Add patties and cook, swirling pan occasionally, until well browned and crisp on the first side, about 5 minutes. Carefully flip and cook until the second side is browned, also about 5 minutes.