Every time I post a picture of my kale cakes on Facebook or Instagram, I get recipe requests. So, let me tell you a bit more about this magical cake that you can have and eat, too: I discovered these about 4 years ago on one of my weekend trips to Woodstock. There’s a store called “Sunfrost” that sells organic produce and they have a juice/breakfast bar with delicious dishes. That’s where I had my first kale cake. They are pretty much the perfect veggie dish because you can have them for breakfast with your eggs, or as side dish for lunch or dinner with your protein. Or, you can just eat them as a snack.
Here it goes:
1 lb kale(lightly steamed and then chopped finely)
2 onions (chopped finely)
3 garlic cloves (chopped finely)
6 eggs (beaten)
1/2 cup corn (can be the frozen kind you defrosted or fresh)
Flour (I use whole wheat or almond flour – just a dusting to make it stick together a bit)
pepper and salt
olive oil or coconut oil
Step 1: Steam the kale in a steamer for a few minutes. You want the leaves to still be crisp. It’s just right when the leaves get that bright green color. Chop it fine.
Step 2: Stir-fry the chopped onions and garlic in a pan and then add the corn to it to lightly brown everything.
Step 3: Combine the kale, onions, and corn in a big bowl and then add the beaten eggs, along with your seasoning and flour. Mix it all together with your hands and let it all cool down to room temperature.
Step 4: Heat coconut or olive oil in a big frying pan. Form burger-shaped patties with the veggies and then sit them in the pan and flatten them with a spatula. That way the egg mixture can evenly distribute and glue it all together. Cook both sides until golden brown.
Serve them warm or cold. I have a total addiction to these.