Friday, 22 August 2008

Kale Burgers


  • 4 or 5 large potatoes or 10 small potatoes, washed and then coarsely grated

  • 3 celery sticks, thinly sliced

  • 18 kale leaves, thinly sliced perpendicular to stalk

  • 1 tbsp. thyme (fresh or dried)

  • 3 cloves garlic, finely chopped

  • 120g grated strong cheddar

  • 3 eggs

  • 6 tbsp. plain flour

  • Salt and pepper to taste


  1. Place grated potato, celery, kale, thyme, garlic and cheese in a large bowl and mix well.

  2. Stir in half the flour and mix well.

  3. Stir in the 3 eggs and again mix well.

  4. Stir in the remaining flour and salt and pepper.

  5. Heat frying pan with olive oil in to a high heat.

  6. Shape mixture into burgers by pressing together in a circular pastry cutter or in your hands. You should make between 6 and 8 burgers, depending on how large you want them.

  7. Place burgers in frying pan and reduce head to medium.

  8. Turn every 4 minutes until golden brown on both sides.

  9. Check burgers are cooked all the way through by pressing down hard on the back of them with a fish slice. No runny egg mixture should ooze out; if it does then cook burgers more.

  10. Serve inside a bap with relish, mayonnaise, cheese, bacon, sliced tomato, sliced onion, gerkins or anything else that you think makes a burger.

Serves 6-8 people. Preparation time about 20 minutes, cooking time about 20 minutes.


  1. Thank you. There are still 3 of them in the freezer so there might be some around when you next visit.