Greek Feta Chickpea Pancake Fritters
Ingredients
The fritters
-
6
tablespoons
olive oil
-
1
medium
leek (white and pale-green parts only, chopped)
-
to taste
salt and pepper
-
2
cups
kale (finely chopped)
-
1
large
egg
-
½
cup
plain Greek yogurt
-
¾
cup
chickpea flour
-
¼
teaspoon
baking powder
-
⅓
cup
feta cheese (crumbled)
-
to taste
fresh parsley and oregano (chopped)
-
4
poached eggs (or eggs cooked to your liking)
The olive tapenade
-
1
cup
kalamata olives
-
1
cup
green olives
-
¼
cup
oil-packed sun-dried tomatoes (drained)
-
1
clove
garlic (minced or grated)
-
1
fillet
anchovy (finely chopped, optional)
-
1
tablespoon
fresh basil (chopped)
-
1
tablespoon
oregano (chopped)
-
¼
cup
olive oil
-
juice of
½
lemon
Instructions
- Prepare the olive tapenade by blending kalamata olives, green olives, sun-dried tomatoes, garlic, anchovy, basil, and oregano in a food processor.
- Stream in olive oil and lemon juice, then season with pepper and store in an airtight container.
- For the fritters, heat olive oil in a skillet and sauté the leek with salt and pepper until softened.
- Add kale and cook until softened, then transfer to a plate to cool.
- In a bowl, whisk together egg, yogurt, water, chickpea flour, baking powder, and salt.
- Stir in the cooled vegetables and feta cheese.
- Heat more olive oil in the skillet and pour in the batter to form pancakes, cooking until browned on both sides.
- Serve pancakes topped with poached eggs, olive tapenade, and additional herbs and feta.
Nutrition Facts (estimated)
Servings
4
Calories
858
Total fat
55g
Total carbohydrates
45g
Total protein
25g
Sodium
800mg
Cholesterol
210mg
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