Gluten-free kale, pea and buckwheat fritters

Instructions

1. Put the peas in boiling water for 5 minutes. Drain.
2. In blender put kale leaves and peas. Turn on to cut and mix roughly.
3. In a bowl mix buckwheat flour, yoghurt and the eggs; season with ½ tsp salt and black peppers. Add to the blender with peas and kale; stir until well combined.
4. Heat 1 tablespoon of the oil in a large frying pan over medium-high heat. Add four heaped ice cream scoopс to pan; use a tablespoon to layer to 1/2 cm; cook for 3 minutes each side or until golden and cooked through. Repeat twice more with remaining oil and fritter mixture to make 12 fritters.
5. Grate on a fine grater 1 tsp. lemon zest and add to the squeezed sour cream; season with salt; stir.
6. Heat butter and oil in a pan. Add the shrimps and cook until pink rose on both side. Season with salt and pepper. Set aside.
7. Top fritters with strained yogurt, shrimps. Serve with lemon wedges and decorated with parsley.

• Servings : 4
• Ready in : 30 Minutes
• Course : Appetizers, Main courses
• Recipe Type : beef, Breads, Finger foods, Transformers, Vegetables and site dishes
• Ingredient : Buckwheat flour, Butter, Eggs, Kale, Lemon, Olive oil, Parsley, Peas, Shrimp, Sunflower oil, Yogurt, цедено кисело