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Can all that green stuff really be tasty?

The answer is yes - these are utterly delicious! There’s feta and dill (such a good combo), with spices like sumac and garlic powder, and then aromatics like mint and coriander. And because we’re shallow frying in one of the healthiest fats around (Extra Virgin Olive Oil), the kale and cheese get all crispy and crunchy and gooey and melty at the same time. Just look at these adorable, chonky chonksters!

Swaps and notes

To make a low FODMAP version, just swap the flour for Lofo Pantry or gluten free flour, use only the green part of the spring onion (you might want to up it to 8 stems), and omit the garlic powder (you could go without, or sub in FreeFOD garlic replacer). Easy peasy.

If you’re not a big fan of dill or coriander, you can absolutely just use parsely and chives. I use fresh mint from one of my pots, but you could use dried if you don’t have any fresh. And if you don’t have sumac, a little chilli or cumin would do the trick.

Can you air fry them? I hear you ask. The answer is yes, of course you can, if you prefer a lower fat option and saving the mess of frying. However I tried, using a spray of olive oil, and found they didn’t come out nearly as crispy. They also browned very quickly and you can’t squash them down to compact them as well in the air fryer, so they were less ‘robust’. Still a completely viable option though, if you’re into using the air fryer for everything.

Serve with…

A squeeze of lime is great. These are tasty straight out of the pan (with a few minutes to cool of course), but you could finesse it up with some garlic aioli or minted Greek yoghurt or salsa.

I hope you give these a red hot go, and love them as much as I do :)