• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Kidgredients logo

  • recipes
  • shop
  • about
  • collaborate
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
subscribe
search icon
Homepage link
  • recipes
  • shop
  • about
  • collaborate
  • subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    home » Recipes » Dinner

    Two cheese and kale fritters

    Published: Oct 29, 2018. Modified: Oct 21, 2020By:Kylie·This post may contain affiliate links·

    Jump to Recipe
    two cheese and kale fritters

    These two cheese and kale fritters first appeared on my blog back in 2015. I've remade them a lot over the years and I thought it was time for a redo of the photos!

    two cheese and kale fritters

    Try and find something not to like about cheese. I make my own cheese, but you can equally use a good quality substitution from the supermarket. If you use store bought ricotta and it is very wet, strain it over muslin cloth in a colander for twenty minutes before using it.

    two cheese and kale fritters

    I made some ricotta this afternoon because I felt like some cheesy fritters, so these two cheese and kale fritters were the best idea yet.
    two cheese and kale fritters

    If you want a snack, side for dinner or just want something to keep the kids busy after school, these are your pick. They are a fridge emptier- I've used leftover kale, but you could easily use grated zucchini, mashed sweet potato, baby spinach or chopped silverbeet.
    two cheese and kale fritters

    Swap the dried dill for other herbs if you like and change the leek for spring onion or brown onion and you've got different flavours.

    The way I've done them they are reminiscent of the flavours in Greek spinach pie- spanakopita. Best eaten straight out of the frypan, but also good frozen and reheated in the oven.
    two cheese and kale fritters

    These two cheese and kale fritters are also awesome in the lunchbox. In fact, there are lots of fritters on the blog! Why not try:

    • Herby corn and zucchini fritters
    • Baked zucchini fritters, 4 ingredients!
    • Spinach, carrot and fetta fritters
    • Chicken, haloumi and kale fritters, 4 ingredients

    Why are fritters great in the lunchbox? They are a grab and go lunchbox filler that you can cram loads of veggies into! They are great for kids who claim "I don't have enough time to eat!" as they can be eaten on the run.
    two cheese and kale fritters

    These are also perfect for a dinner side or even as a breakfast snack!

    two cheese and kale fritters

    Two cheese fritters

    two cheese and kale fritters, cheesy and packed with healthy kale, these fritters are perfect for the lunchbox or as a dinner side.
    5 from 1 vote
    Print Pin Rate
    Course: lunchbox
    Cuisine: Modern Australian
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes
    Servings: 14
    Calories: 209kcal
    Author: Kylie
    Prevent your screen from going dark

    Ingredients

    • 250 grams of ricotta strained
    • 200 grams of fetta cheese
    • ½ a bunch of kale stems removed leaves chopped into ribbons
    • 1 leek finely diced
    • 1 egg
    • 1.5 teaspoons of dried dill
    • 2 tablespoons plain flour
    • olive oil

    Instructions

    • Pour boiling water over the chopped kale leaves.
    • Leave to sit 5 minutes.
    • Refresh in cold water.
    • Meanwhile heat some olive oil in a frypan (1-2 tablespoons) over medium heat.
    • Fry the leeks until soft.
    • Combine the cheeses in a large bowl.
    • Add the egg and mix well.
    • Add the kale and soft leeks.
    • Add the flour and dill and mix well.
    • Heat olive oil over medium heat.
    • Put tablespoons of the mixture into the frypan and squash slightly.
    • Fry until golden (2-3 minutes) then flip and fry the other side.
    • Remove from the pan and drain on baking paper.
    • Continue in batches until complete.

    Nutrition

    Serving: 2g | Sodium: 237mg | Sugar: 1g | Cholesterol: 66mg | Calories: 209kcal | Polyunsaturated Fat: 6g | Saturated Fat: 8g | Fat: 15g | Protein: 12g | Carbohydrates: 6g
    Tried this Recipe? Share it Today!Mention @Kidgredients or tag #kidgredients!
    « Fudgey double choc zucchini brownies
    Fetta, salami and capsicum savoury muffins »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Kylie! What you see on this blog we eat. No smoke and mirrors, just yummy food your whole family will love.
    Read more about me!

    Easy Weeknight Dinners

    • Chicken Taco Rice
    • Curried sausages, the best way to make them
    • The best ever veggie packed chilli con carne- kid friendly!
    • Mango Chicken Curry

    Popular recipes

    • Beef, Spinach and Ricotta Lasagne
    • Rainbow veggie slice
    • Super simple 3 ingredient scones
    • Super easy 3 ingredient flatbreads, no rising!

    Footer

    ^ back to top

    Policies

    • Privacy Policy
    • Cookies Policy
    • Disclaimer
    • Intellectual Property

    Newsletter

    • Sign up for emails and updates

    Contact

    • About me
    • Contact
    • Services
    • FAQ

    featured in, kidspot, bounty parents, daily mail, mouths of mums, mumtastic, foodgawker, families magazine, haven, the organised housewife, she does this

    Copyright © 2021 Kidgredients

    390 shares
    • 312