Kale & Swiss Chard Tempura Cakes

This, I will keep short. Why? Because I am finally making full Youtube videos with my recipes, lifestyle and beautiful food inspiration. There is nothing more valuable that seeing recipes visually and there is a full Youtube video on how to create this recipe. It also contains a full section on picking greens, chateau eye candy and a full step-by-step process in how you can make these tempura cakes.

When I say they are a mixture of a doughy fritter and Japanese tempura vegetables, I really mean it. It’s not one or the other, it’s a harmonized mixture of both and I am so here for it. These babies are light fluffy and super crunchy. They are the perfect lunch or dinner to get those greens in but also a great weekend breakfast or brunch idea. Yep, I am coming at you with an eat-any-time-of-the-day dish because they deserve it. Heat them up or have them cold the day after and you’ll also be winning!

Check out the full video - on my Youtube Channel - and share with friends and family for a little love in the day. Your support is much appreciated. I have taken some snapshots below from the video for a quick sneaky peaky glimpse.

Hope you enjoy

xx

Cecile (@cecilevadas)

Kale & Swiss Chard Tempura Cakes

Ingredients

3 green kale stalks, leaves pulled off stems

3 purple kale stalks, leaves pulled off stems

4 stalks swiss chard (any colour), halved and sliced

2 thyme stalks, removed from stem

1 small onion, diced

1 + 1 1/2 tsp salt

2 tsp herbs de Provence

1 egg

3 cups plain flour

1 cup water

2 tbsp + 1 cup Vegetable oil for frying

Sea salt, lemon, pickled rhubarb & aioli to serve

Method

Wash the greens thoroughly and pat dry. Remove the kale leaves from the stem. Roughly chop into small pieces. Place into a large pan. Slice the Swiss chard in half and chop into small pieces and add to the pan with the kale.

Place the pan on medium high heat with the 2 tablespoons of vegetable oil and 1 teaspoon of salt. Cook until wilted - roughly 4-5 minutes. Remove from the heat and leave to cool for at least 10 minutes.

In a large mixing bowl, add the diced onion, cooled kale chard mixture, thyme, extra salt, herbs and egg. Beat the egg to break it up and add half the water along with half the flour. Mix well with a wooden spoon and once incorporated, add the remaining water and flour. You may need to add more flour if the batter is too wet. The batter is ready to use when it just binds together but is still mainly made up of mainly vegetables.

Heat the vegetable oil in a large pan over high heat. Once starting to show heat waves from the oil, dollop 1 spoon at a time, patting each down a little too flatten. Cook for 3-4 minutes before turning and cooking for a further 1-2 minutes. Both sides should be golden brown and crispy. Place onto a plate lined with paper towel and repeat with remaining batter. If you can, keep the plate on a warm surface to keep the fritters that have been cooked, warm as well.

Plate with roasted cherry tomatoes, a wedge of lemon, sea salt and sauces of your choice (I love the combination of a creamy aioli with a tart pickled rhubarb).