Kale cutlets

I have been always wondering how some one could eat Kale everytime. I had never tried before but I always imagined it to be some greens that would be bitter and cringy. My doubts were put to bay when I finally bought it and made an effort to try it in different forms. Starting from salad to smoothies, I tried it all and needless to say, this is one awesome green.

In my usual experiments with tweaking food in every possible way, i tried making baked cutlets using Kale and oats. They turned out so well that baked another batch just after the first. The goodness of low fat-fibrous Kale and my favourite oats are packed into these delicious looking cutlets.

I have got another reason to eat Kale and would like to share with you too.

Kale Cutlets

Preparation Time: 10 mins
Cooking time: 10 mins
Servings: 20 mins

Kale cutlets are one of the best evening time snacks. The high fibre Kale and high soluble fibrous Oats along with tender corn is definitely a good alternative to swap for chips and potato cutlets as tea time snacks.

Ingredients:

• 2-3 stems of Kale
• 1 medium sized boiled corn
• 2 cloves of garlic
• 1 chili
• 2 sprigs of mint
• 1 cup of rolled oats 
• salt to taste 
• 1 tsp of rice flour for binding.

Instructions:

1. Preheat the oven to 375 degree Fahrenheit.
2. In a grinder, coarsely grind together Kale, garlic, mint and chilli.
3. Once done, add boiled corn kernels to the mixture and grind once more.
4. The mixture can be coarsely ground but should not be runny.
5. Transfer the mixture to a bowl.
6. Add rolled oats and rice flour and knead the dough to crumbly texture.
7. Form small cutlets out of the dough and place it in a baking tin lined with baking sheet.
8. Bake the cutlets for about 20 mins. Turn over the cutlets after 10 mins for uniform cooking.
9. Once done, you can serve immediately.
10. Serve chilled greek yoghurt mixed with italian herbs as dip for the perfect evening snacks.