Bulldogs Bake: Kale & Feta ft. Handsome Dan

Join us — Emme Zhou and Lucy Wilkins — as we take on a Yale Hospitality vegetarian favorite: Kale & Feta ‘Meatballs’! We were lucky to have Kassandra Haro ’18 and Handsome Dan XIX (Kingman) as our first featured guests — and taste testers! [Recipe Below :)]

Yale Hospitality’s Kale & Feta ‘Meatballs’

INGREDIENTS

• Extra Virgin Olive Oil ~ 1 2/3 tbsp
• Kale (stems removed) 1 lb 8.00 oz
• Extra Virgin Olive Oil ~ 1 2/3 tbsp
• Yellow Onion, diced
• Kosher Salt ~ 5/8 tsp
• Garlic, peeled and chopped ~ 2 1/2 tsp
• Cilantro, chopped ~ 1/3 cup
• Whole Cumin Seeds ~ 3 tbsp
• Plain Breadcrumbs ~ 1 1/3 cup
• Cage-Free Egg 2.0 ea
• Feta Cheese, crumbled 0 lb 1.92 oz
• All-Purpose Flour (as needed for dredging)
• Vegetable Oil (for frying)

DIRECTIONS

1. Heat 1st oil in a pan over medium heat. Sauté kale until tender and bright green, about 8–10 minutes.
2. Transfer sautéed kale to a food processor and process until finely chopped. Set aside.
3. Re-heat same pan over medium-low heat and add the second oil, onion, and salt.
4. Cook, stirring occasionally, until soft and lightly browned, about 10 minutes.
5. Add garlic, cilantro, and cumin seeds, stir for 30 seconds, and then turn the mixture out into a large bowl to cool.
6. Add kale, breadcrumbs, eggs, and feta to garlic mixture until completely combined.
7. Scoop a large spoonful of batter and roll into a ball, dip it into the flour, pat off the excess, and either deep-fry or pan-fry in vegetable oil (about 3 minutes per side).
8. Taste the kale & feta ball and adjust seasoning as needed. Continue to form balls and fry until complete.

Servings: 8
Portion Size: 5.36 oz
Diet Factors: V
Allergens: Wheat, Soy, Gluten, Egg, Dairy