Tofu & Kale Fritters

Makes 8-10 fritters

Great as a starter, light lunch, canapes, in a buffet spread. Vegan, vegetarian, gluten and wheat free.

Options for fritters – blanched cauliflower, beetroot, spinach, chard, pumpkin, and butternut squash.



  • 50g black kale or other kale
  • 50g tofu, diced small
  • 50g onion, diced fine
  • 100g chickpea flour
  • 2tsp (6g) ground coriander seeds
  • 2tsp (6g) crushed cumin seeds
  • ½ tsp salt
  • ½ tsp turmeric
  • Good pinch chilli powder
  • ½ tsp baking powder
  • 1tsp kolonji (onion) seeds
  • Good pinch garam marsala
  • 160ml sparkling water



  1. Wash and prepare kale, then shred finely. Cook in boiling water for four to five minutes max. Refresh in cold water and squeeze out excess liquid.
  2. Whisk chickpea flour, spices, baking powder and kolonji seeds with sparkling water till it becomes a fairly smooth, runny batter.
  3. Add the kale and tofu to the batter and gently mix.
  4. Using a tablespoon, carefully shallow fry fritters in hot oil (180 C) for approx three minutes, gently turning till golden brown.
  5. Remove and drain onto kitchen paper.
  6. Serve with beetroot and cumin raita.


*Sponsored by the Irish Institute of Nutrition & Health

Maggie Lynch presents a range of Taste of Health cooking demonstration classes along with husband Richard Burton, Director of the Irish Institute of Nutrition & Health. These include Gluten/wheat free cooking, Healthy Fast Food for Kids, Eating for Health with Diabeties, and Wholefoods for Health.

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