These ‘fritters’ are packed full of greens and wildly adaptable to whatever you have on hand. Here we made them with collards and dill. We often double the recipe to use up all the greens that we didn’t get to. Don’t skip on the pickled spring onion yogurt sauce.
This recipe makes about 5-6 small patties and can certainly be doubled if eating for a meal or with a larger crowd.
1 bunch collard greens ~ 5-6 oz
½ cup of bread crumbs*
¼ cup flour
1 spring onion. White part chopped, green part thinly sliced.
½ cup chopped fresh herbs, packed (we used dill)
1 clove of garlic
grapeseed oil or another high-heat cooking oil
Pickled spring onion yogurt sauce
¼ cup yogurt or dairy-free yogurt
2 Tbsp pickled spring onions
2 Tbsp chopped herbs
pickled spring onions
1 bunch of spring onions (about ½ pound after trimmed and cleaned)
1 cup rice vinegar
1/2 cup water
3 Tbsp sugar
1 tsp salt
To make the pickled spring onions, slice on a sharp angle and pack into a jar with salt and a few cranks of black pepper. Heat up vinegar, water and sugar until just simmering. Pour over onions. Let sit for at least an hour – ideally a day – before enjoying. The flavor will continue to improve over time!
Roughly chop collards and sauté for 5 minutes with garlic to soften the greens and cook out some of the water. Remove from pan and add to large bowl. Allow it to cool for a few minutes. Add breadcrumbs, spring onion, and herbs. Stir to combine.
Lightly beat one egg in a separate bowl then add to mixture and combine. Then add beaten egg. It will look very dry at first, but use your hands to bring it all together. Don’t be too rough with it, just bring it together until it sticks. You’ll notice the flour absorb rather quickly. Add a generous pinch of salt and plenty of black pepper.
Heat oil over medium heat. Shape green batter into golf ball sized portions, squeezing it together in your hand and then flattening them into patties. Fry on each side for 3-4 minutes until golden brown.
While the patties are cooking, make your pickled spring onion yogurt sauce. Simply combine all the listed ingredients and let it sit until ready to eat!
*Hot tip: Save the ends of your sourdough loaves or any bread in a paper bag. They’ll dry out and get hard. Better if you cut into bite size pieces before adding to the bag. Then, when super duper dry, process them in high-speed blender or food processor to get breadcrumbs. I like to process just enough for my recipes on the fly, but you could do a whole bunch and store in a glass jar. Just make sure everything is super dry, otherwise it’ll get moldy (which is why I like to store in a paper bag first and then process as I need).