curried kale crispbake
Curried Kale Crispbakes
Serves 2
These are a favourite in our house, quick to prepare and super tasty!
Prep Time
5 min
Cook Time
25 min
Prep Time
5 min
Cook Time
25 min
  1. 1 onion - chopped
  2. 50g kale - removed from the stem and chopped (remove excess water)
  3. 1 x 400g can of chickpeas, drained and rinsed (remove excess water)
  4. 1 tbsp green Thai curry paste
  5. 1 tbsp chia seeds mixed with 2 tbsp warm water
  6. 1 tsp turmeric
  7. 1/2 tsp chilli powder
  8. 1 tsp ground cumin
  9. black pepper
  10. olive oil
  1. Pre-heat your oven to around 180 degrees celsius (356 fahrenheit).
  2. Mix the chia seeds with the warm water and set aside ready to use a bit later on.
  3. Fry the onion for a minute or two, add the black pepper, turmeric, chilli powder, stir and add the chickpeas.
  4. Add the green Thai curry paste and mix well.
  5. Fry for a further 3 minutes. Add the kale and fry for another minute.
  6. Add the chia seed mixture. Mix well.
  7. Now transfer the ingredients into a food processor. Blend.
  8. Heat the oil in a frying pan, in the meantime take a handful of mixture and roll into a patty in your hands. Place on a chopping board and flatten the patty into the required thickness and shape.
  9. Place into the frying pan and leave for around two minutes.
  10. Then carefully turn the patties over and fry the other side. The patties should look browned.
  11. Now place in the pre-heated oven for around 20 minutes.
Eat Plants Not Animals