With kale and leeks and other healthy delicious stuff too!
I figured the title was long enough as is, so I actually left a few things out. Wow, I didn’t even know that was possible for me to do. You know how much I like to come up with the most ridiculous recipe titles ever.
I actually think it has become a “talent” of mine.
Ok, ok, ok, BUT you guys. I am so out of the real world. This is totally random, but I know like nothing about anything anymore. I mean, ask me anything about food and I can probably talk for hours, but when it comes to the real world and what’s going on, I know nothing.
And things like pop culture? Oh my gosh. So out of it.
I just watched the half time show on You Tube because everyone was talking about it and I felt like I should I should at least watch it so that I can be a part of the conversations. Oh, and I watched it on You Tube because at the moment, I have zero televisions in my place…hence the not knowing anything about anything.
Anyway, I watched the halftime show and for the whole twelve minutes, I was thinking “what the heck is this”? I mean, I knew it was Katy Perry and I knew Lenny Kravitz and I knew Missy Elliot, but umm basically I was lost the whole freaking time.
Like what’s with all the glitter and sparkles? This may be the tomboy in me shinning through, but whoa. There was a lot of glitter going on.
I have to say though, I give all those performers major props. I’m looking at the giant stadium thinking, what if she messed up? I’d be horrified. All those people? Yikes! So job well done to all of them if you ask me.
My point is though, I think I need to get back into the world a bit. I used to be so up on things. Now I just spend my free time taking a million and one photos of blood oranges (oh yeah, just wait for it…they are coming!).
I have been expanding my music horizons though. Pandora has been playing a lot lately. My brother says I should try Spotify though? Should I?
Even had a few hours of classic rock playing while my dad was here helping me do the dishes (yup, he’s the best). Thinking this brought him back to his teenage days, he was lovin it. The Eagles, Tom Petty, Led Zeppelin (did I ever tell you the story about how little miss Asher, was almost little miss Zeppelin??)…he told me all about them. I mean, I obviously knew about the bands because they’re classic, but ya know, it was good father daughter bonding time.
And hey, it made cleaning actually not that bad. Nice.
And now, changing subjects.
I’ve got Greek feta chickpea pancake fritters guys!!
I am calling them pancake fritters because I feel like they are cross between the two. Soft like a pancake, but still crispy like a fritter. I filled them with caramelized leeks and kale and then used a new to me ingredient, chickpea flour. It just makes the pancakes a little hearty and the perfect texture.
Plus, it also leaves them gluten-free and totally healthy. Yeah!!
Oh and the feta. Gosh, I think I eat Greek food just for the feta. So good.
I topped the pancakes with a poached egg and some olive tapenade. The egg creates an awesome sauce and the tapenade adds so much flavor. I actually used an anchovy in the tapenade, but don’t freak out about it. I promise, it only adds delicious flavor. Nothing fishy, just goodness!!
Greek Feta Chickpea Pancake Fritters with Poached Eggs + Olive Tapenade.
Servings: 4 Servings
Calories Per Serving: 858 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- 6 tablespoons olive oil
- 1 medium leek white and pale-green parts only, chopped
- salt and pepper to taste
- 2 cups kale finely chopped
- 1 egg
- 1/2 cup plain greek yogurt
- 3/4 cup chickpea flour
- 1/4 teaspoon baking powder
- 1/3 cup feta cheese crumbled
- fresh parsley and oregano chopped
- 4 poached eggs or eggs cooked to your liking
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- To make the olive tapenade, add the kalamata olive, green olive, sun-dried tomatoes, garlic, anchovy, basil and oregano to a food processor or blender. Pulse until finely chopped and then stream in the olive oil and lemon juice. Season with pepper. Store in an airtight container for up to two weeks.
- To make the pancakes, heat 2 tablespoons olive oil in a large skillet, over medium-high heat. Add the leek, season with salt and pepper, and cook, stirring occasionally, until leek is softened and starting to brown, about 4 minutes. Add the kale and season again. Cook, stirring often, until kale is cooked through and softened, about 4 minutes. Transfer vegetables to a plate and let cool. Wipe out skillet and set aside for later.
- Whisk the egg, yogurt, 1/3 cup water, chickpea flour, baking powder, 1 tablespoon olive oil and 1/2 teaspoon salt in a medium bowl. Season with pepper and let sit 5 minutes. Stir the vegetables and feta into batter just to coat.
- Heat a little olive oil in reserved skillet over medium-high. Add batter, 1/3 cup at a time, to make 4 pancakes, gently flattening to about ¼” thick. Batter should spread easily, if it doesn’t, just thin with a little water. Cook until bottoms are lightly browned and bubbles form on top, about 4 minutes. Use a spatula to carefully flip pancakes over and cook until browned and cooked through, about 2 minutes longer. Transfer to a plate and tent with a sheet of foil to keep warm. Repeat with remaining batter. Serve pancakes topped with poached eggs, olive tapenade, parsley, oregano, sea salt, and pepper. Oh and extra feta of course!!
So I think I need a big ole plate of these fritters… and a side of the Newspaper. Yup.