We saw these amazingly green patties or fritters online and really looked forward to making a vegan version using the fresh kale from our garden. They are really tasty.

Vegan Pea and Kale Patties

Yield: 7 patties


  • 1 cup peas, frozen, thawed
  • 2½ cups kale, washed, de-stemmed and chopped
  • 1 cup non-dairy yogurt, cream cheese or quark
  • 3 egg replacements
  • 1¾ ounces chia seeds
  • 1 lemon , zested
  • 2-3 tablespoons fresh mint leaves
  • 2 spring onions, chopped green parts and white
  • salt and pepper to taste

Vegan Pea and Kale Patties


  1. Add the egg mixture to the non-dairy yogurt mixture, and add the chia seeds to that and allow the chia seeds to swell in the liquid.
  2. Meanwhile, place the clean, de-stemmed kale in a food processor and pulse to make fine shredded green kale.
  3. Add the peas, the mint leaves and the chopped spring onions to the kale and pulse again to create a fine mixture.
  4. Remove from the food processor and place the mixture in a bowl.
  5. Add the chia, yogurt, egg mixture to the vegetables and mix well.
  6. Season with salt and pepper and add the lemon zest.
  7. By this time your mixture should be thick and will hold together. If it does not, I would suggest adding a tablespoon of nut meal such as almonds or walnuts to thicken the mixture. You could add dried breadcrumbs, but then the recipe would no longer be gluten free.
  8. Form patties from about 2 tablespoons of the mixture.
  9. Heat a bit of oil in a large frying pan and fry the patties to a light golden brown crust on each side.
  10. We served the patties with a small salad of mixed spicy greens such as arugula and mustard greens and added a lemon wedge for each to squeeze fresh lemon juice on their patties.


These are adapted from https://www.donnahay.com.au/recipes/kale-pea-and-ricotta-fritters.